| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Sugar |
| 1 |
ts |
Vanila extract; or more |
| 8 |
|
Pears |
| 4 |
c |
Raspberries or blackberries |
| 2 |
tb |
Kirsh liqueur |
| 3 |
tb |
Finely ground almonds |
INSTRUCTIONS
From: Gad S. Sheaffer <gss@iil.intel.com>
Melt 4 cups sugar in 4-1/2 cups sugar (!! -- probably should be "water" --
glen). Boil, strain, add vanila extract and pass through a muslin cloth.
Pour the syrup into a clean pot, add the pears and steam until soft (but
not too soft). Puree the berries in a bowl. If canned, discard part of the
juice. Add the rest of the sugar and mix with the berries. Add also the
liquer. To serve: Take the pears out of the syrup, pour some of the berry
puree over each pear and straw on top with the almonds. Enjoy -
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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