| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3 |
c |
Water |
| 1 |
c |
White wine |
| 1 |
|
Lemon , Juice of |
| 2 |
|
Two-inch pieces of lemon zest |
| 1 |
|
4-inch cinnamon stick |
| 1 |
|
2-inch piece gingerroot, sliced |
| 2 |
|
Star anise |
| 6 |
|
Firm pears, Anjou or Comice |
INSTRUCTIONS
Place sugar, water, wine, lemon juice, zest, cinnamon, ginger, star anise
in a saucepan. The pan should hold all the pears in a single layer. Bring
liquid to boil, stirring occassionally to dissolve sugar. Cook 5 minutes.
Peel and core pears. Halve, if desired. Place pears in boiling liquid. Add
more water if needed to cover them. Return liquid to a boil. Cover and
reduce to LOW. Simmer pears gently til just tender, 10 to 20 min. With
slotted spoon, remove pears from liquid and set aside. Put on HIGH; boil to
reduce liquid to about 2 cups. Strain sauce, discarding solids. To serve
hot, place pears in dishes, and spoon sauce on top. To serve cold, put
pears and sauce in covered bowl and refrigerate; keeps 2 - 3 days. Susanna
Foo Chinese Cuisine Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Daniel and Mary Commini <4christ@bellsouth.net> on Mar 18, 1997
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