Yield: 4 Servings
|2 \N||Pears,halved,peeled, & cored|
|¼ cup||Red wine|
|5 \N||Whole cardamom pods|
|3 \N||Whole cloves|
|2 cups||Fresh rasberries or strawberries|
|½ teaspoon||Ground cinnamon|
|\N \N||Fresh rose petals,if desired (not commercial roses; they are sprayed with pesticides|
**Sprinkle prepared pears with lemon juice to prevent discoloration.** Combine water, wine, sugar, cardamom (pop seed sout of the pods), and cloves in a sauce pan. Bring to a boil, then add pear ahlves and simmer about 10 minutes. Turn once or twice, then remove form heat and cool; make sauce.
To Make Sauce: Combine berries, cinnnamon and mace; mash these very well (or use food proccessor). Press through sieve to strain out seeds. Spoon out some onto a dessert plate, enough to cover most, but not all, of the bottom. Drain the pears from their cooking liquid (which you may reserve, strain and add to fruit juice and put over ice for a cool drink) and place them cut side down in the puddle of the berry sauce. Sprinkle with rose petals for effect.
(Kim's Note: I've served it with a fresh mint leaf garnish, tiny bits of black-caps as garnish, and many other garnishes as well...but the rose petals, if you can get them [remember, no pesticides!], is georgeous!)
Adapted from "The Compleat Dagger-Lickin' Good" by Shelly TSivia Rabinovich under the name TSivia bas Tamara v'Amberview, O.L.