| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 5 | oz | Sugar |
| 1/2 | c | Water |
| 1/2 | c | Claret or Burgundy wine |
| 1 | Strip of lemon rind | |
| 1 | Stick cinnamon | |
| 6 | sm | Ripe pears |
| 1 | ts | Arrowroot |
| 1 | tb | Water |
| 1/2 | pt | Whipping cream; whipped |
| 2 | oz | Sliced or slivered almonds; toasted |
INSTRUCTIONS
Place sugar in a pan large enough to hold the pears. Add water, wine, lemon rind and cinnamon. Dissolve slowly over low heat. Increase the heat and boil for 1 minute. Peel the pears, leaving the stalks on but removing the "eye" from the bottom. Place at once in the prepared syrup. Cover the pan and poach the pears in a 350° oven for 30 minutes or until tender. Remove the pears and strain the syrup. Mix the arrowroot with 1 Tablespoon water, add to syrup, and stir until boiling. Cook until clear. Place pears in individual dessert bowls and spoon over syrup. Refrigerate until ready to serve. When serving, pass a bowl of whipped cream and toasted almonds. May be prepared in the morning before serving. Yield: 6 servings. HELEN SLOAN (MRS. JOHN C.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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