| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dry white wine |
| 2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Lemon juice |
| 4 |
|
(2-inch) strips lemon peel |
| 1 |
|
Stick cinnamon; 3-inches long |
| 6 |
|
Firm Bartlett or Anjou pears |
INSTRUCTIONS
In 9-inch saucepan place wine, water, sugar, lemon peel & cinnamon stick.
Bring to boil over moderate heat & simmer, stirring occasionally, until
sugar dissolves. Meanwhile, peel pears and, leaving stem end intact, scoop
out core from the blossom end with a knife. Sprinkle pears with lemon juice
to keep them from turning brown. When pears are peeled & coated with lemon
juice, add remaining lemon juice to sugar syrup & place pears in syrup,
stem end up. Simmer pears uncovered 1 hour or until tender, turning them
from side to side 5 or 6 times, but always leaving the stems up. When pears
are tender, spoon them into a serving dish, strain the syrup over them &
chill in refrigerator for several hours before serving. Makes 6 servings.
MRS B.S. (NOVIE) GILLESPIE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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