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Spiced Pears Recipe

If you are having a small adult crowd in for Thanksgiving, try this dessert. Spiced pears make a different and sophisticated dessert that is made with wine.

Ingredients

8 Bartlett or Anjou Pears (or any juice pear)
2 tblspn sugar
1 lemon (juiced and 1 tblspn julienned lemon zest*)
1 cinnamon stick
1 bottle Sautern white wine (the alcohol will cook off)
Whole cloves (enough for 3 or 4 in each pear half)

Directions

Peel pears, cut them in half and take the cores out. Stick at least 3 cloves in in each pear half. Put pears in heavy saute pan, flat side down, with white wine, sugar, lemon juice, julienned lemon zest and cinnamon stick.

Simmer for 10 minutes,uncovered. Remove the pears and continue to simmer the liquid for at another 10-15 minutes. It will reduce and thicken just slightly.
Put the pears back into the pan with the reduced sauce to heat through, then serve the pears with the sauce spooned over the top.

Serves 8 (1 pear halve per person)

Hint:
* julienned lemon zest must have no white (pith)left on skin, this causes bitterness. Use a vegetable peeler to careful remove yellow peel only, then julienne.
* Place hard pears in a paper bag or a covered fruit bowl, leave at room temperature. They should rippen in 3 or 4 days.

Recommended Products: I have both of these products and love them. The Oxo Good Grips i-Series Y-Peeler by Hoffritz. The handle is wider than many peelers and has a nice flat grip. By the way I still have a Hoffritz nail file I bought over 20 years ago. Of course, I expect my vegetable peeler to last as long or longer. Also recommended is the Cuisinart Chef's Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover. I have had this stainless-steel sauté pan in 3-1/2 quart size for about 8 months. This is an expensive purchase but well worth it.

For more information about pears, See Related Links.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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