Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | To 3 cups muscadines |
3 cups | Water |
4 mediums | Firm, ripe pears |
¾ cup | Sugar |
1 tablespoon | Plus 1 tsp cornstarch |
Rinse muscadines; combine muscadines and water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; mash muscadines with a potato masher. Strain through a jelly bag, reserving 1-¼ cups juice; set aside.
Peel pears, leaving stems intact. Cut a thin slice from bottoms, so that pears can stand upright. Place pears in a steamer in an upright position; cover and simmer 15 to 20 minutes or until pears are tender.
Combine sugar and cornstarch in a small saucepan; gradually add reserved muscadine juice, stirring well. Bring mixture to a boil, and cook 1 minute, stirring constantly. Remove from heat.
Place pears in individual compotes; pour sauce over pears.
From Hattie Culbreth of North Carolina in September, 1988"Southern Living". Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-01-95