| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dessert, Fruit, Grape, Sthrn/livng |
4 |
Servings |
INGREDIENTS
| 2 |
c |
To 3 cups muscadines |
| 3 |
c |
Water |
| 4 |
md |
Firm, ripe pears |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Plus 1 tsp cornstarch |
INSTRUCTIONS
Rinse muscadines; combine muscadines and water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 45 minutes. Remove from
heat; mash muscadines with a potato masher. Strain through a jelly bag,
reserving 1-1/4 cups juice; set aside.
Peel pears, leaving stems intact. Cut a thin slice from bottoms, so
that pears can stand upright. Place pears in a steamer in an upright
position; cover and simmer 15 to 20 minutes or until pears are tender.
Combine sugar and cornstarch in a small saucepan; gradually add reserved
muscadine juice, stirring well. Bring mixture to a boil, and cook 1
minute, stirring constantly. Remove from heat.
Place pears in individual compotes; pour sauce over pears.
From Hattie Culbreth of North Carolina in September, 1988 "Southern
Living". Typos by Jeff Pruett
Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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