2 cups Anisette
1 1/2 cups water
1 1/2 cups sugar
6 strips lemon peel
2 tablespoons lemon juice
1 cinnamon stick
6 ripe Bartlett pears, with stems
3/4 cup crushed amaretti cookies
Finely grated lemon rind
Fresh mint leaves
Servings: 6
1. In a large saucepan, combine 1 1/2 cups Anisette, water, 1/2 cup sugar, lemon peel, lemon juice and cinnamon. Heat until sugar is dissolved; set aside.
2. Core pears from bottom, leaving stems intact. Peel pears and place in poaching liquid. Poach 10 to 12 minutes, or until pears are tender. (If pears are firm, poach 20 to 25 minutes, or until tender.) Remove from heat and let pears stand in poaching liquid 30 to 40 minutes. Drain pears, reserving poaching liquid; cover pears and chill.
3. Strain poaching liquid; add 1 cup sugar. Over low heat, reduce to a medium thick syrup. Add 1/2 cup Anisette. Chill.
4. Arrange 2 tablespoons crushed cookies on each dessert plate. Trim pear bottom to stand upright; place on crumbs. Spoon 1 tablespoon glaze over each pear. Garnish with lemon rind and mint leaves.
Servings: 6
1 1/2 cups water
1 1/2 cups sugar
6 strips lemon peel
2 tablespoons lemon juice
1 cinnamon stick
6 ripe Bartlett pears, with stems
3/4 cup crushed amaretti cookies
Finely grated lemon rind
Fresh mint leaves
Servings: 6
1. In a large saucepan, combine 1 1/2 cups Anisette, water, 1/2 cup sugar, lemon peel, lemon juice and cinnamon. Heat until sugar is dissolved; set aside.
2. Core pears from bottom, leaving stems intact. Peel pears and place in poaching liquid. Poach 10 to 12 minutes, or until pears are tender. (If pears are firm, poach 20 to 25 minutes, or until tender.) Remove from heat and let pears stand in poaching liquid 30 to 40 minutes. Drain pears, reserving poaching liquid; cover pears and chill.
3. Strain poaching liquid; add 1 cup sugar. Over low heat, reduce to a medium thick syrup. Add 1/2 cup Anisette. Chill.
4. Arrange 2 tablespoons crushed cookies on each dessert plate. Trim pear bottom to stand upright; place on crumbs. Spoon 1 tablespoon glaze over each pear. Garnish with lemon rind and mint leaves.
Servings: 6
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