Pears catherine

Yield: 8 Servings

Measure Ingredient
4½ cup Sugar
1 teaspoon Vanila extract; or more
8 Pears
4 cups Raspberries or blackberries
2 tablespoons Kirsh liqueur
3 tablespoons Finely ground almonds

From: Gad S. Sheaffer <gss@...> Melt 4 cups sugar in 4-½ cups sugar (!! -- probably should be "water" -- glen). Boil, strain, add vanila extract and pass through a muslin cloth.

Pour the syrup into a clean pot, add the pears and steam until soft (but not too soft). Puree the berries in a bowl. If canned, discard part of the juice. Add the rest of the sugar and mix with the berries. Add also the liquer. To serve: Take the pears out of the syrup, pour some of the berry puree over each pear and straw on top with the almonds. Enjoy - REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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