| 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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