| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Holidays, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Ceylon or other black tea leaves |
| 5 |
c |
Boiling water |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Sherry |
| 2 |
tb |
Lemon juice |
| 6 |
|
Pears(forelles,clapps or small bartletts),peeled, skins reserved |
| 1 |
tb |
Unsalted butter |
| 3/4 |
c |
Granulated sugar |
|
|
Mint leaves for garnish |
INSTRUCTIONS
Place tea in teapot; pour in boiling water and stir. Cover and let stand
for 10 minutes; strain liquid into a saucepan. Stir in honey, sherry and
lemon juice. Set over medium high heat; bring to a boil.
Gently add pears and float a lid slightly smaller than inside of saucepan
in the poaching liquid to help keep pears immersed. Simmer for 10 to 12
minutes or until pears are easily pierced. Remove from heat and cool to
room temperature. Remove pears from liquid; set aside 1 cup poaching
liquid.
Melt butter in skillet set over medium-high heat, stir in pear skins and
cook, stirring for 1 minute or until fragrant. Stir in sugar and cook,
stirring often, 5 minutes or until amber. Slowly and carefully stir in
reserved poaching liquid and simmer for 8-10 minutes or until syrupy;
strain and reserve.
Spoon a little sauce on each of six serving dishes; cut pears in half
lengthwise and remove core with a small spoon. Place two pear halves on
each dish. Garnish with mint leaves. Yields: 6 servings. Typed in MMFormat
by cjhartlin@msn.com Source: President's Choice Magazine Nov.98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 12, 1998
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“We simply prepare ourselves. God fills us.”