Hfs2- baked pears in cider syrup - ba 2/83
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Firm ripe pears (unblemished |
| 1 | small | Lemon; halved |
| 2½ | cup | Unsweetened apple cider |
| ½ | cup | Sugar |
| Continuous strip of peel from 1 small lemon | ||
| 1 | each | Vanilla bean; split lengthwise |
| 1 | small | Cinnamon stick |
| 1½ | cup | Whipping cream (optional) |
| 1½ | tablespoon | Brandy (optional) |
Directions
Peel Pears woth vegetable peeler, leaving stem intact and rubbing exposed surface with cut side of lemon as you work, to prevent discoloration. Trim bases of pears slightly if necessary so fruit stands upright. Combine cider, sugar, lemon peel, vanilla bean, and cinnamon stick in nonaluminum large saucepan and bring to a boil over medium-high heat. Add pears in single layer, spacing evenly. Reduce heat to low and simmer gently until just fork tender, about 30 minutes. Let pears cool in liquid, partially covered.
Whip cream in large bowl of mixer to soft peaks. Blend in brandy.
Transfer pears to serving dish. Reduce liquid remaining in pan to syrupy consistency. Pour syrup over pears. Serve immediately or cool to room temperature. Pass whipped cream separately.
"Hearty Farmhouse Suppers" February, 1983 "Bon Appetit" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-27-95