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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