Friday, September 30, 2011

Poached Pears

Fall in the Finger Lakes is so beautiful.   The leaves are changing color and the grapes are being harvested as we prepare for the winter months.     What I like best about the fall are the many fruits and vegetables that are abundant on the road side stands.   In preparing for breakfast, I continually buy peaches, pears, plums, berries, apples, potatoes, tomatoes, garlic and onions, all grown locally.

The following is a Poached Pear recipe that everyone loves.   The pears are soft and cooked perfectly with a tinge of cinnamon and cloves.   The orange juice keeps the pears a beautiful white and prevents them from oxidizing and turning brown.   (I save the juice and spices to use the next time I poach pears.)   This recipe is a keeper!


Poached Pears

4 firm pears, peeled, cored, and halved
2 c. orange juice
2 or 3 cinnamon sticks
6 whole cloves
1 tbsp Grand Marnier, if desired
Yogurt
Raspberry Jam


In a medium casserole dish, place pears cut side down.   Add juice, cloves, and cinnamon sticks.   Bake at 325 degrees for 40 - 45 minutes until tender when pierced with a fork.   Top with a dollop of yogurt and a teaspoon of raspberry jam.   Serves 8.


- Mary

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