| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 3 | c | Water |
| 1 | c | White wine |
| 1 | Lemon , Juice of | |
| 2 | Two-inch pieces of lemon zest | |
| 1 | 4-inch cinnamon stick | |
| 1 | 2-inch piece gingerroot, sliced | |
| 2 | Star anise | |
| 6 | Firm pears, Anjou or Comice |
INSTRUCTIONS
Place sugar, water, wine, lemon juice, zest, cinnamon, ginger, star anise in a saucepan. The pan should hold all the pears in a single layer. Bring liquid to boil, stirring occassionally to dissolve sugar. Cook 5 minutes. Peel and core pears. Halve, if desired. Place pears in boiling liquid. Add more water if needed to cover them. Return liquid to a boil. Cover and reduce to LOW. Simmer pears gently til just tender, 10 to 20 min. With slotted spoon, remove pears from liquid and set aside. Put on HIGH; boil to reduce liquid to about 2 cups. Strain sauce, discarding solids. To serve hot, place pears in dishes, and spoon sauce on top. To serve cold, put pears and sauce in covered bowl and refrigerate; keeps 2 - 3 days. Susanna Foo Chinese Cuisine Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@bellsouth.net> on Mar 18, 1997
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