Pears catherine
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .