| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Firm-ripe Bosc or Bartlett pears; (about 6 ounces |
|
|
; each) |
| 2 |
c |
Cranberry-raspberry juice cocktail |
| 1/2 |
c |
Sugar |
| 2 |
|
Bay leaves |
| 2 |
|
Whole cloves |
| 1 |
ts |
Julienne orange zest |
INSTRUCTIONS
Core pears from blossom ends with melon-ball scoop and peel, leaving stems
intact.
In a 2-quart saucepan simmer pears in juice with remaining ingredients,
uncovered, turning occasionally, 10 to 15 minutes, or until pears are
tender but still hold their shape. Transfer pears to a plate with a slotted
spoon, reserving poaching liquid, and chill in freezer 15 minute.
While pears are chilling, boil reserved liquid until reduced to about 1
cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold
water. Stir liquid until cooled lightly.
Serve pears in shallow bowls with some poaching liquid and garnished with
bay leaves. (Do not eat bay leaves.)
Serves 2.
Gourmet December 1994
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