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November 2007 Issue
Pears
by J. Sinclair
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Poached pears makes an elegant dessert. While some are served warm, this rendition is a chilled treat. Allow at least 2 hours to fully chill it, although it's perhaps best made the evening before you intend to serve it.

 

Orange Poached Pears

  • 2 cups orange juice
  • 2 cups water
  • 1/2 cup granulated sugar
  • Zest of 1 orange, cut in strips
  • 3 whole cloves
  • 1 cinnamon stick
  • 6 ripe but firm pears, peeled, cored, and quartered lengthwise
In a large saucepan combine orange juice, water, sugar, zest, cloves, and cinnamon stick. Add pears and bring to a boil. Reduce heat; cover and simmer for about 15 minutes, until pears are tender. Put pears and syrup in refrigerator until thoroughly chilled.

Serve pears with sauce spooned over, garnished with orange zest. Remove cinnamon stick and cloves, if desired.

  • Yields: 6 servings
  • Preparation Time: 20 minutes, plus chilling time
 

Fruit crisps are a great way to get nutritious fruit in your diet. This simple one pairs pears with gingersnap cookies for a great flavor combination. It's also a great way to use those broken cookies that inevitably end up in excess during the holidays.

 

Ginger Pear Crisp

  • 1 1/2 cups gingersnap crumbs
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 3 peeled ripe pears, cut in half, or use 1 can (28 ounces), drained
  • 1 tablespoon lemon juice
Mix together the crumbs, brown sugar, salt, and melted butter. Place half of the crumb mixture into a buttered 8-inch round baking dish. Place pears on the crumb layer, cut side up. Sprinkle with lemon juice and remaining crumbs.

Bake at 350° for 25 to 30 minutes. Serve warm with ice cream or whipped cream.

  • Yields: 6 servings
  • Preparation Time: 40 minutes
 

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