INGREDIENTS

INSTRUCTIONS

Servings: 6
Carefully peel pears, leaving stems intact.  Place in pot or saucepan large
enough to hold all 8 pears and cover with water. Add brown sugar and slowly
bring to a boil. Reudce heat and simmer about 8 to 10 minutes or until
pears can be easily pierced with a fork.  Do not overcook or they will
become mushy.  Remove from heat and allow to cool in the poaching liquid.
Cover and refrigerate several hours or overnight.
Remove pears from liquid, reserving liquid.  Place liquid on the stove,
bring to a boil and boil until liquid is reduced in volume to 1 cup. When
reduced, set aside and allow to cool.
While liquid is reducing, halve the pears lengthwise, leaving the stems
attached to one half of each pear. Carefully remove the core of each pear
half, taking care to leave pears intact. Set the six most attractive pear
halves with stems attached and their "mates" aside.
Remove the stems from the two remaining pear halves and place with their
two mates in a blender container. Pour the reduced poaching liquid and
Gentleman Jack Rare Tennessee Whiskey into the container with the pears and
puree until smooth.  Makes about 2 cups puree. (At this point the pear
halves and puree can be covered and refrigerated until ready to serve.)
To serve, divide half of the puree equally among each of six plates,
pouring a little sauce on the bottom of each plate. Place a pear half with
stem attached, cavity side down, on each plate on top of puree. With a
sharp knife, starting about 1/2-inch from the stem end, carefully make
slices in the pear half all the way through the opposite end and about 1/4
inch apart. Fan the slices apart by pressing gently on them until the ends
separate slightly.
Place remaining pear halves without stems, cavity side up, next to each
fanned pear half.  Fill cavity with a 1-ounce (2 tablespoon) scoop of ice
milk.  Place a mint leaf beside each pear stem for garnish. Add a few
slices of strawberry for color, if desired.
Serves 6.  Each serving contains approximately 210 calories, 2 mg
cholesterol, 2 g. fat, 16 mg sodium.
From "Cook It Light", Jeanne Jones Rochester, NY Times-Union. (July
22,1991)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”