Name: Spiced Pears in Cider
Ingredients: 6 lg Firm pears; 1 pt Dry cider; strong or red wine; 4 oz Sugar; 1 Vanilla pod; split; 2 Whole cinnamon sticks; 1 ts Corn starch; or arrowroot; Flaked almonds; toasted; 15 fl Double cream; whipped

The person in your house that claims your first and nearest attention, is, undoubtedly, your wife; seeing you are to love her, even as Christ hath loved the Church… Next to your wife are your children; immortal spirits whom God hath, for a time, entrusted to your care, that you may train them up in all holiness, and fit them for the enjoyment of God in eternity. This is a glorious and important trust; seeing one soul is of more value than all the world beside. Every child, therefore, you are to watch over with the utmost care, that, when you are called to give an account of each to the Father of spirits, you may give your accounts with joy and not with grief.

Jonathan Edwards

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

INGREDIENTS

6	lg	Firm pears
1	pt	Dry cider; strong or red wine
4	oz	Sugar
1		Vanilla pod; split
2		Whole cinnamon sticks
1	ts	Corn starch; or arrowroot
		Flaked almonds; toasted
15	fl	Double cream; whipped

INSTRUCTIONS

Preheat the oven to 250 oF / 130 oC.
Peel the pears neatly, leaving the stalks on, and stand them in a large
casserole.
In a saucepan bring the cider, sugar, split vanilla pod and cinnamon sticks
to the boil.
Pour this over the pears, cover the casserole and bake very slowly for
about 3 hours, turning the pears half-way through the cooking time.
When the pears are cooked, transfer them to a serving bowl and cool.
Pour the liquid into a saucepan, discarding the vanilla pod and cinnamon
sticks.
Mix the arrowroot with a little cold water to a smooth paste, then add to
the saucepan with the liquid. Bring to the boil, stirring till the mixture
has thickened slightly to a syrup.
Pour it over the pears, allow to cool a little, then baste each pear with a
good coating of the syrup.
Place in the refrigerator to chill thoroughly and serve sprinkled with
toasted flaked almonds and whipped cream.
From: Felicity and Roald Dahl, Memories with Food at Gipsy House, Viking,
Penguin 1991, ISBN 0-670-83462-9
Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

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