INGREDIENTS

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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