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Title: Spiced Pears
Categories: Fruits, Wine, Herbs, Dairy
Yield: 6 Servings

6 lg Firm pears
1 pt Red wine
4 oz Sugar
1 Vanilla pod; split
2 Whole cinnamon sticks
1 ts Corn flour or arrowroot
Flaked almonds; toasted
15 fl Double cream; whipped

Preheat the oven to 250ºF/120ºC.

Peel the pears neatly, leaving the stalks on, and stand
them in a large casserole.

In a saucepan bring the cider, sugar, split vanilla pod
and cinnamon sticks to the boil.

Pour this over the pears, cover the casserole and bake
very slowly for about 3 hours, turning the pears half-way
through the cooking time.

When the pears are cooked, transfer them to a serving bowl
and cool.

Pour the liquid into a saucepan, discarding the vanilla
pod and cinnamon sticks.

Mix the arrowroot with a little cold water to a smooth
paste, then add to the saucepan with the liquid. Bring to
the boil, stirring till the mixture has thickened slightly
to a syrup.

Pour it over the pears, allow to cool a little, then baste
each pear with a good coating of the syrup.

Place in the refrigerator to chill thoroughly and serve
sprinkled with toasted flaked almonds and whipped cream.

FROM: Felicity and Roald Dahl, Memories with Food at Gipsy
House, Viking, Penguin 1991, ISBN 0-670-83462-9

Typed for you by Rene Gagnaux

Recipe from: http://www.recipelink.com

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