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This recipe can be made with almost infinite variations. I’ve read
recipes that call for wine, juice, water, hot chocolate – any liquid
will do. Just use ½ to 1 cup of liquid for each pear. Add sugar, honey,
maple syrup – whatever – to taste, and some spices that complement.
Many recipes call for vanilla and cinnamon, but I’m sure any dessert
spice would work. I even found one recipe that called for dried bay
4 cups water
1 cup honey
1 vanilla bean, split lengthwise (or 1 tablespoon of vanilla extract)
4 ripe but firm Bosc or Bartlett pears, peeled
In a medium saucepan, bring the water, honey, seeds from the vanilla
bean and vanilla bean (or extract) to a boil until the honey dissolves.
Add the pear halves, reduce the heat, cover and simmer until the pears
are tender when pierced with a sharp knife, about 12 - 15 minutes.
Transfer the pears with a slotted spoon to bowls. Divide the extra
liquid between the bowls. Top with whipped cream, if you want something
o o o
5 large Bartlett Pears
2 Tbsp. lemon juice
1 tsp. lemon peel
1 unbaked 9-inch pie shell
¾ cup flour
½ cup white sugar
pinch of salt
½ tsp. ginger (I use about a teaspoon a fresh grated ginger, but both
1 tsp. cinnamon
1/3 cup butter or margarine
oven to 400 degrees.
Peel, core and thinly slice the pears. Toss
with lemon juice and peel. Place into the pie shell, which has been laid
out into a pie plate.
Mix the remaining ingredients until it resembles a crumb topping.
Sprinkle evenly over pears. Bake for 40 minutes.
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