• National Pear Month - 3

    From Dave Drum@1:3634/12 to All on Fri Dec 3 14:16:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandied Baked Pears
    Categories: Desserts, Fruits, Dairy, Booze
    Yield: 6 Servings

    6 Firm Bosc or Bartlett pears
    1/4 c Packed light brown sugar
    2 tb Unsalted butter
    1/2 c Water
    1/4 c + 1 ts brandy
    1/4 c Chilled heavy cream

    Special equipment: a melon-ball cutter

    Put oven rack in middle position and preheat oven to

    Peel and halve pears, leaving stems intact, then core with
    melon-ball cutter and toss with brown sugar in a large

    Melt butter in a 3 quart shallow baking dish in oven,
    about 1 minute, then add pears, turning to coat with
    butter. Add water to dish and bake pears, turning over
    occasionally, until tender and edges are caramelized, 30
    to 50 minutes, depending on ripeness of pears.

    Transfer pears with a slotted spoon to a plate, then add
    1/4 cup brandy to baking dish and stir with a heatproof
    rubber spatula to dissolve any caramelized juices. Return
    pears to dish.

    Whisk cream in a bowl just until thick (before soft peaks
    form), then whisk in remaining teaspoon brandy. Serve
    pears with brandy sauce and drizzle with brandied cream.

    Cooks' notes: Brandied baked pears can be baked 1 hour
    ahead and kept, loosely covered, at room temperature.
    Reheat, covered, in a 350øF/175øC oven until warm, 10 to
    15 minutes. Brandied cream can be made 1 hour ahead and
    chilled, covered. Stir before serving.

    Gourmet | December 2003

    MM Format by Dave Drum - 21 December 2003

    Uncle Dirty Dave's Archives


    ... If music be the food of love, can I get fries with that?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)