| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
10 |
Servings |
INGREDIENTS
| 10 |
|
Pears |
| 3 |
lb |
Sugar |
| 2 |
qt |
Water |
| 4 |
|
Sticks cinnamon |
| 1/4 |
oz |
Cloves |
|
|
Champagne |
INSTRUCTIONS
Peel and core pears. Put all ingredients together in saucepan, except
champagne. Bring to a full boil, then simmer until pears are tender to the
touch. Do not overcook. Let cool. When ready to serve, place 1 pear each in
champagne glasses, cover with juice; then add 3 ounces of champagne over
each pear.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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