| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Bosc pears with stems intact |
| 1 |
|
Lemon; halved |
| 1 1/2 |
c |
Dry white wine |
| 1 1/4 |
c |
Sugar |
|
|
The zest of 2 navel oranges removed with |
|
|
; a vegetable peeler |
|
|
Two 3-inch cinnamon sticks |
| 1/3 |
c |
Orange-flavored liqueur |
INSTRUCTIONS
Peel the pears, leaving the stems intact and dropping the pears as
they are peeled into a bowl of cold water acidulated with the juice
of the lemon. In a saucepan combine the wine, 2 cups water, the
sugar, the zest, the cinnamon sticks, and the liqueur, bring the
liquid to a boil, stirring until the sugar is dissolved, and simmer
the syrup for 5 minutes. Arrange the pears, drained, on their sides
in a baking dish just large enough to hold them in one layer and pour
the syrup over them. Cover the dish tightly with foil and bake the
pears in the middle of a preheated 375°F. oven for 30 minutes.
Remove the foil, turn the pears over gently, and replace the foil.
Bake the pears for 20 to 30 minutes more, or until they are tender.
Let the pears cool, transfer them carefully to a deep serving dish,
and ladle the cooking syrup with the zest over them. Chill the pears,
covered, overnight and serve them with some of the syrup.
Serves 8.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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