| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe pears with raspberry sauce |
| 1/2 |
|
Lemon |
| 2 |
tb |
Butter |
| 3 |
tb |
Liqueur such as Triple Sec, Cointreau or Grand Marnier |
| 1/2 |
c |
Strained raspberry preserves |
| 1/4 |
c |
Toasted sliced blanched almonds,; optional |
|
|
Frozen yogurt or whipped cream,; optional |
INSTRUCTIONS
With a stainless steel knife, peel and core the pears. Cut them into
eights. Rub them with lemon so they do not discolor. Set them aside in a
covered bowl in the refrigerator until you are ready to use them. Melt the
butter in a large skillet. Saute the pears over high heat for 3 to 4
minutes or until they begin to brown. With a slotted spoon, transfer the
pears to a serving platter. Deglaze the pan with liqueur and raspberry
preserves and reduce until syrupy and thick. Spoon over the pears and
garnish with almonds and frozen yogurt or whipped cream if you wish.
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6731
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:12:19 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Either Jesus pays or you do”