Yield: 1 servings
|1 \N||Recipe Traditional Buttermilk Biscuits; (see recipe)|
|\N \N||Vegetable oil|
|1 \N||Bottle port -; (750 ml)|
|1 \N||Cinnamon stick|
|3 \N||Whole cloves|
|4 \N||Pears; peeled|
Place the above ingredients in a pot and bring to a boil add pears. Boil until pears are slightly poached 15 to 20 minutes. Remove from heat and allow the pears to cool in liquid. Once cooled, remove the pears and strain the liquids, place back in the pot and bring to a boil. Reduce by half and remove from heat. Cut the pears in quarters, removing the seeds. Roll the dough twice the length of the pears width and as long as you can get it ⅛- to ¼-inch thick. Place the pears on the dough, fold dough over top and cut with a pastry wheel. Repeat until dough and pears are all used.
Bake biscuits as in the master recipe. This recipe yields 16 fritters.
Source: "CHEF DU JOUR - (Show # DJ-9214) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..." Yield: "16 fritters" Recipe by: Chef Cynthia Long
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