FOR PEARS
2 cups water
1 1/4 cups sugar
1 one-inch piece vanilla bean
OR
1 teaspoon vanilla extract
6 fresh pears (6 to 8 pears)**
FOR SAUCE
6 tablespoons sugar
1/4 cup water
1 pint blackberries (or red raspberries)
1/2 teaspoon lemon juice (optional)
2 tablespoons Blackberry Liqueur
Servings: 8
1. For pears: Combine water and sugar in saucepan and bring to a boil, stirring until sugar has dissolved. Add vanilla bean or extract; lower heat and simmer for 5 minutes. Meanwhile peel, halve and core pears. Place them in saucepan with syrup, and simmer gently until tender. Poach half the pears at a time if necessary, turning them to poach on both sides. (MICROWAVE INSTRUCTIONS: Combine water and sugar in microwavable bowl. Cover and cook on High (100% power) until mixture boils. Remove lid, stir, and add vanilla bean. Cook at 50% power for 1-2 minutes longer. Peel, halve and core pears; place in syrup, spooning syrup over pears. Cover and cook on High 15 to 20 minutes, turning pears once, until nearly fork-tender.) Transfer pears to a bowl. Cool, cover and chill.
2. For sauce: Purée blackberries in food mill, processor or blender. Strain through medium sieve into saucepan containing sugar, water and lemon juice. Adjust sweetness to taste. Heat, stirring until the sugar has dissolved. Add Blackberry liqueur or Chambord. Cover and chill.
3. To serve: Place 2-3 pear halves on each dessert plate. Just before serving, spoon berry sauce over pears to cover completely. Garnish with fresh spring violets or fresh fruits.
Serves 6-8
Notes: ** Although fresh pears are preferable, this dish may also be prepared easily with canned pears.
2 cups water
1 1/4 cups sugar
1 one-inch piece vanilla bean
OR
1 teaspoon vanilla extract
6 fresh pears (6 to 8 pears)**
FOR SAUCE
6 tablespoons sugar
1/4 cup water
1 pint blackberries (or red raspberries)
1/2 teaspoon lemon juice (optional)
2 tablespoons Blackberry Liqueur
Servings: 8
1. For pears: Combine water and sugar in saucepan and bring to a boil, stirring until sugar has dissolved. Add vanilla bean or extract; lower heat and simmer for 5 minutes. Meanwhile peel, halve and core pears. Place them in saucepan with syrup, and simmer gently until tender. Poach half the pears at a time if necessary, turning them to poach on both sides. (MICROWAVE INSTRUCTIONS: Combine water and sugar in microwavable bowl. Cover and cook on High (100% power) until mixture boils. Remove lid, stir, and add vanilla bean. Cook at 50% power for 1-2 minutes longer. Peel, halve and core pears; place in syrup, spooning syrup over pears. Cover and cook on High 15 to 20 minutes, turning pears once, until nearly fork-tender.) Transfer pears to a bowl. Cool, cover and chill.
2. For sauce: Purée blackberries in food mill, processor or blender. Strain through medium sieve into saucepan containing sugar, water and lemon juice. Adjust sweetness to taste. Heat, stirring until the sugar has dissolved. Add Blackberry liqueur or Chambord. Cover and chill.
3. To serve: Place 2-3 pear halves on each dessert plate. Just before serving, spoon berry sauce over pears to cover completely. Garnish with fresh spring violets or fresh fruits.
Serves 6-8
Notes: ** Although fresh pears are preferable, this dish may also be prepared easily with canned pears.
Last edited by a moderator:
