Did I mention pears? It's pear season here in the Northwestern United States. Tonight it's glazed anjous for desert. I'm scouring the web for ideas. Right now I'm thinking ginger, allspice, cardamom, lemon, mandarin orange. Any thoughts?
Juice the oranges into a saute pan. Zest the lemon, then squeeze the lemon juice into the pan too. Add the spices and the brown sugar. Peel the pears, halve them, and core them. Now bring the juice with the sugar and spices to a boil and whisk it around for a few minutes till it just starts getting syrupy, then bring it down to a simmer. Add the pear halves, and use a spoon to baste them in the syrup. Sprinkle with lemon zest. Put the cherries in the hollowed pits. Baste again. Cover and let simmer for twenty minutes or more, basting every now and then, until they're soft enough to eat with a spoon. When you're ready to serve, dish them up and heat up the syrup again if you want to serve with a really thick syrup.
2 Comments:
they were delicious! i'm so lucky to have you in my kitchen ... :-)
Hi, hon. Tonight I'll do the same thing with the Red Bartletts. (Quiche for dinner.) The recipe:
2 pears
2 mandarin oranges
1 lemon
¼ tsp. cardamom
¼ tsp allspice
dash of powdered ginger
4 Tbsp. brown sugar
4 cherries
Juice the oranges into a saute pan. Zest the lemon, then squeeze the lemon juice into the pan too. Add the spices and the brown sugar. Peel the pears, halve them, and core them. Now bring the juice with the sugar and spices to a boil and whisk it around for a few minutes till it just starts getting syrupy, then bring it down to a simmer. Add the pear halves, and use a spoon to baste them in the syrup. Sprinkle with lemon zest. Put the cherries in the hollowed pits. Baste again. Cover and let simmer for twenty minutes or more, basting every now and then, until they're soft enough to eat with a spoon. When you're ready to serve, dish them up and heat up the syrup again if you want to serve with a really thick syrup.
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