| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1994 |
1 |
servings |
INGREDIENTS
| 10 |
sm |
Ripe pears; (about 3 pounds) |
| 1 |
c |
Pear nectar |
| 4 |
|
Dried pear halves; chopped (available |
|
|
; at health foods |
|
|
; stores andspecialty |
|
|
; foods shops) |
| 1/4 |
c |
Sugar; or to taste |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Julienne strips peeled fresh ginger |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Cinnamon stick |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears,
nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick,
and a pinch of salt until pears are tender, about 25 minutes. Remove pan
from heat and stir in vanilla. Discard cinnamon stick.
Force pear mixture through a food mill or ricer, or in a food processor
puree to desired consistency.
Makes about 4 cups.
Gourmet April 1994
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