| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Heavy cream |
| 1/4 | ts | Ground cardamom |
| 3 | Cornice pears (about 1 3/4 lb) | |
| 1 | tb | Lemon Juice |
| 1 1/2 | tb | Unsalted butter |
| 3 | tb | Pure maple syrup |
INSTRUCTIONS
1. In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered. 2. Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice. 3. Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #030 by John Merkel <jmerk@doitnow.com> on Jan 28, 1997.
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