| 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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