The Perfect Pear


My house is still a flurry of sawdust and activity...the bathroom sink is in the dining room floor, the dining room furniture is in the living room, the den is...well, you get the picture. The worst part is all the nuts, bolts, screws, and odd-ball items have found their way onto my kitchen counter. Hopefully the madness will be over week after next. In the meantime, I wanted to share with you my favorite way to eat a pear. A simple list of ingredients and quick and easy to prepare, it's the perfect dessert for an upside down, chaotic house! And believe it or not, I found this recipe in an old cookbook called "Cooking for the Freezer". You can freeze these after they've cooled and pull them out later. How great is that??

Pears in Port

Serves: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup port wine
3/4 cup sugar
1/8 teaspoon cinnamon
2 slivers lemon rind
6 pears
1 1/2 tablespoons cognac

Bring the wine, sugar, cinnamon and lemon rind to a boil. Peel the pears, cut in half and core them. Arrange pears in the mixture. Cook over low heat until pears are tender but firm. Remove the pears. Cook the syrup until reduced to half. Cool. Stir in the cognac. Drizzle sauce over pears.

To serve from a frozen state: Remove containers from freezer 2 hours before serving.

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