Poached Pears With Pepper

In each case (in Matthew) there is no mere parallel being drawn: there is eschatological transcendence. That, Jesus, for example, is not merely another great Solomon: He is “greater than Solomon” (12:42). Likewise, He is “greater than the temple” (12:6), “greater than Jonah” (12:41). In the mist of all this, the clear implication is that He is also David’s greater son (12:3-4); in fact, this is precisely Jesus’ point in 22:45. Further, He is “Lord even of the Sabbath” (12:8). Similarly, Jesus is not merely a son of Abraham, privileged as that is. He is the son of Abraham par excellence, the one in whom the patriarchal promises reach their goal (1:1). He is not simply a representative of Israel – He is the true Israel (2:15, 16-18). His name is “Joshua,” but He is greater than His forebear and brings a greater deliverance: “for He shall save His people from their sins” (1:21). Moreover, it would have been very wrong to erect booths for Moses, Elijah, and Jesus: these two other men, great as they were, deserve no equal place with Jesus. “Hear Him” was the word from Heaven (17:5). He is greater than Elijah and greater than Moses – greater than the prophets and even the law itself.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	6	Servings

INGREDIENTS

6		Firm-ripe pears, abt. 2 lbs.
		preferably Comice or
		Anjou
750		Bottle dry red wine
1/3	c	Sugar
2	t	Black or white peppercorns
1/2	pt	Whipping cream

INSTRUCTIONS

Pare the pears, leaving stems intact.  With paring knife or vegetable
peeler, remove as much of the cores as possible from the blossom ends.
Place wine and sugar in a non-corrodible pan just large enough to  hold
the pears.  Cook, stirring occasionally, over high heat until  sugar is
just dissolved.  Reduce heat to medium and add pears and  peppercorns.
Simmer pears, turning them occasionally, until they are tender, about
25 minutes.  Remove from heat and let them cool to room temperature,
then transfer the pears to a serving dish. Strain poaching liquid and
boil until it is reduced by half.  Cool to room temperature.  Whip the
cream to soft peaks, with a little sugar if desired. Chill  the cream
for a few minutes or as long as 2 hours. Pour poaching  liquid over
pears and serve the whipped cream on the side.  From Susan Belsinger
and Carolyn Dille's "Peppercorns Around the  World" article in "The
Herb Companion." Dec. 1992/Jan. 1993, Vol. 5,  No. 2. Pg. 48.  Posted
by Cathy Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 129 Total Fat: 14.7g Cholesterol: 54.3mg Sodium: 15.2mg Potassium: 30mg Carbohydrates: 12.2g Fiber: 0g Sugar: 11.1g Protein: <1g