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Title: Spiced Pears
Categories: Fruits, Wine, Herbs, Dairy
Yield: 6 Servings
6 lg Firm pears
1 pt Red wine
4 oz Sugar
1 Vanilla pod; split
2 Whole cinnamon sticks
1 ts Corn flour or arrowroot
Flaked almonds; toasted
15 fl Double cream; whipped
Preheat the oven to 250 F/120 C.
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
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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