Ingredients

  • 6 pears, slightly ripened
  • 4 cups water
  • 2 cups sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1 cinnamon stick
  • 3 whole cloves
  • Inch or 2 of vanilla beans, or use 1 tablespoon vanilla
  • Raspberry Sauce
  • 1 (10 ounce) package frozen raspberries
  • 1 tablespoon fine sugar
  • 1 tablespoon kirsch (optional)
  • Directions

    Peel the pears and drop in a bowl of water with a little lemon juice in it to keep the pears from discoloring. Bring above ingredients to a full rolling boil in a saucepan with very high sides. Add the pears and then cover and keep boiling until the pears are tender when stuck with a fork. This will probably take 30 minutes. When done they should be translu cent. Cool in the juice, cover and refrigerate. They are better if they sit overnight. Serve masked in raspberry sauce. A fancy touch is to make chocolate leaves to place beside them on the plate (see page 204).

    Serves 6

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