| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
2 |
Servings |
INGREDIENTS
| 4 |
|
Ripe pears |
|
|
Red wine or red grape juice |
|
|
White wine or jasmine tea |
| 4 |
tb |
Syrup |
|
|
Mint sprigs; for decoration |
|
|
Icing sugar; for decoration |
INSTRUCTIONS
Take four ripe pears, peel, core and quarter two of them and freeze them.
Carefully peel the other two pears and poach one in red wine and one in
white. If you prefer not to use wine, poach one in jasmine tea and one in
red grape juice.
Halve the pears and remove the core. Put the frozen pears in the blender or
food processor with 3 to 4 tablespoons syrup and blend until smooth.
You can make this before dinner and it will retain its soft texture in the
freezer for a couple of hours. When ready to serve, arrange the two pear
halves and some sorbet on chilled plates and serve immediately. Mint sprigs
and a dusting of icing sugar decorate the plate simply.
Posted to EAT-L Digest 29 Aug 96
Date: Fri, 30 Aug 1996 16:52:38 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Suggested Wine: An ice cold glass of peppery Poire Williams.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”