| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
White wine |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Powdered saffron |
| 1/2 |
|
Vanilla bean |
| 4 |
|
Anjou pears |
|
|
Fresh raspberries & mint leaves, for garnish |
INSTRUCTIONS
Combine wine, sugar, saffron and vanilla in a nonreactive saucepan. Bring
to a boil, reduce heat and simmer, over medium heat for 5 minutes.
Meanwhile, with a stainless steel knife, trim bottom of pears so they stand
upright. Peel them, leaving an inch of the peel at the stem end. With the
help of an apple corer or melon baller, cut out core and seeds, working
from the bottom end.
Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes
or until barely soft. Remove pan from heat and either let pears cool in
poaching liquid and serve liquid as is or, cool pears in liquid for an hour
only. Remove from syrup, then reduce syrup until thickened and
concentrated; cool.
Option: When cool, stuff cavity with fresh raspberries, stand pears upright
in a bowl, drizzle syrup around pears and float raspberries and mint leaves
over syrup. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : COOKING MONDAY TO FRIDAY SHOW #MF6652 Desserts, Fruits
Posted to MC-Recipe Digest V1 #322
From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:25:49 -0500
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”