ift out trough, and reserve for snacking. Cover cake with plastic
rand Marnier Custard Sauce.
For pears: Squeeze juice from 1 1
inch off the bottom for pears to stand securely.
Place
Place wine, 1/2 cup water, sugar, ginger and spices in a medium saucepan on low heat. Stir for 2-3 mins until sugar dissolves.
Add pears. Bring to a boil. Reduce heat to low; simmer for 20-25 mins or until pears are tender when tested with a skewer. Cool in syrup.
Remove pears and strain syrup. Return syrup to saucepan. Return to a boil on medium heat. Reduce heat to low; simmer for 10-15 mins until reduced to 3/4 cup.
Drizzle pears with syrup. Serve with vanilla ice cream.
425 degrees. Quarter 6 pears. In a large skillet
side.
Peel and core pears; cut pears in half lenghtwise.
Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
Reduce heat and simmer gently for 5 minutes.
Place the pears in an ovenproof dish and pour the syrup over them.
Poach at 150\u00b0C (300\u00b0F) for 20 - 25 minutes or until tender.
Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
Serve with whipped cream.
Place 2 cups water, sugar, wine, vanilla, cinnamon stick and orange peel in a large saucepan on high heat. Bring to a boil. Reduce heat to low and simmer 15 mins.
Place pears, upright, in syrup and continue to simmer for 10-15 mins, until just tender. Transfer pears to serving dish. Discard cinnamon stick, vanilla bean and orange peel from syrup. Pour syrup over pears to serve.
Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
Carefully peel the pears, leaving the stalks intact.
Poach in the sweetened coffee for 20 minutes, turning occasionally.
Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
Transfer to a bowl and chill until ready to serve.
Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.
overed on medium heat for 30 minute add pears and onion and
bowl.
Peel the pears and quarter them lenghtwise. Core
eat til honey dissolves & add pears.
Cover mixture & reduce heat
he prepared pan.
Bake for 40 to 50 minutes or
Peel pears.
Core pears from bottom, leaving stems attached.
Place pears upright
arge enough to hold the pears upright in a single layer
he peeled, cored and halved pears into a microwaveable dish. Place
alt (preferably flakes). Roast for 30 minutes to get the
n acidulated water.
Drain pears; pat dry with paper toweling
arge enough to hold the pears. Bring to boil. Reduce heat
Peel pears, leaving stem intact.
Using a small melon baller, remove stems and seeds from bottoms of pears.
In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice.
Bring to a boil.
Add pears, cook over medium heat, maintaining a boil for 5 minutes.
Remove from heat, allow pears to cool slowly.
Baste pears occasionally with poaching liquid.
When completely cooled, chill pears.
Serve on individual dessert plates; spoon liquid over pears.