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2 Anjou pears
lemon juice
2 cups water
1/2 cup sugar
cinnamon stick, cracked
4 whole cloves
2 julienne strips lemon zest
2/3 cup dried apricots
1 cup raisins
4 to 6 tablespoons grappa(unaged Italian brandy), or to taste
Peel, quarter, and core the pears, then sprinkle them with the lemon juice.
In a saucepan or shallow skillet, combine the water, sugar, cinnamon stick, cloves, and lemon zest. Bring the mixture to a boil, then reduce the heat and simmer the syrup, stirring occasionally, for 5 minutes, or until it is clear. Add the pears, cover with a round of wax paper, and cook at a bare simmer, turning from time to time, for 5 minutes. Add the apricots and raisins and simmer the fruit, covered, for 10 minutes more, or until the pears are just tender.
Using a slotted spoon, transfer the fruit to a serving dish.
Strain the poaching broth into a small saucepan and reduce it to
a 1 cup over high heat. Stir in the grappa. Pour the syrup over
the fruit and let it cool. Serve warm or chilled.
lemon juice
2 cups water
1/2 cup sugar
cinnamon stick, cracked
4 whole cloves
2 julienne strips lemon zest
2/3 cup dried apricots
1 cup raisins
4 to 6 tablespoons grappa(unaged Italian brandy), or to taste
Peel, quarter, and core the pears, then sprinkle them with the lemon juice.
In a saucepan or shallow skillet, combine the water, sugar, cinnamon stick, cloves, and lemon zest. Bring the mixture to a boil, then reduce the heat and simmer the syrup, stirring occasionally, for 5 minutes, or until it is clear. Add the pears, cover with a round of wax paper, and cook at a bare simmer, turning from time to time, for 5 minutes. Add the apricots and raisins and simmer the fruit, covered, for 10 minutes more, or until the pears are just tender.
Using a slotted spoon, transfer the fruit to a serving dish.
Strain the poaching broth into a small saucepan and reduce it to
a 1 cup over high heat. Stir in the grappa. Pour the syrup over
the fruit and let it cool. Serve warm or chilled.
