Spiced Pears In Cider Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Firm pears,
1 pint: Dry cider, strong or red wine
4 ounce: Sugar,
1: Vanilla pod, split
2: Whole cinnamon sticks,
1 tsp: Corn starch, or arrowroot
Flaked almonds, toasted
15 fl oz: Double cream, whipped
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp