ice of 1 lemon. Place pears in pot. Split the
Peel pear.
Cut in half and scoop out core.
Bring water and sugar to a boil in a skillet, stirring until sugar dissolves.
Add pears.
Cover.
Lower heat and simmer 10 to 12 minutes until pears are tender.
Turn only once.
Stir in vanilla. Cool pears in liquid in refrigerator.
Place 1/2 cup ice cream in 2 dessert dishes.
Top with a pear half.
Drizzle fudge topping over the pears.
Halve the pears and remove the cores.
Place in a saucepan.
Sprinkle with sugar.
Cover and heat on medium flame for 5 minutes.
Reduce heat.
Cook on low for 5 minutes or until pears are fork tender.
Keep pears warm.
In the meantime, heat a small pan over low heat for 5 minutes.
Break up the chocolate and place in the pan.
Remove from heat.
Cover and set aside for 5 minutes.
Add brandy and pour over pears.
Serve hot with ice cream.
Combine pears and pear syrup with vanilla.
Cover and refrigerate 3 to 4 hours.
At serving time, disregard syrup. Arrange pears with a scoop of vanilla ice cream in each of 2 stemmed dessert dishes.
Pour Hot Fudge Sauce over.
Garnish with toasted almonds.
edium high heat.
Cut pears in half and scoop out
n another pan, blanch the pears for a couple of minutes
Peel the pears and put in a medium
Poach pears and allow to cool. Cut them in half, core them and leave the stems intact.
For serving, scoop ice cream into a large bowl or large wine or brandy glass. Place one pear half (artfully) on top of the ice cream scoop. Top with warm Somebody's Mother's Chocolate Sauce.
o 425 degrees. Quarter 6 pears. In a large skillet over
combine all ingredients except the pears. Bring to the boil.
n acidulated water.
Drain pears; pat dry with paper toweling
owl, combine butter, eggs, sugar, pears, and vanilla.
Add the
arnier Custard Sauce.
For pears: Squeeze juice from 1 1
nd water. Slice pears and apples. Dip pears and apples in orange
he peeled, cored and halved pears into a microwaveable dish. Place
eat for 30 minute add pears and onion and leave to
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
he recipe. Also, the directions did not say to peel the pears
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
What could be better on a cold winter day than a bowl of chili?
Eileen is a cousin's wife who came originally from East St.
Louis, Illinois.
I'm sure she found this recipe when she moved to Texas and am I glad she did.
The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.