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Poach pears for a garnish

There will be an abundance of good pears in the markets now. So look for a firm pear with yellowish-green to yellow color. Try using them as a garnish for meat. Pear Garnish 4 pears, halved and cored 2 tablespoons butter 3 tablespoons honey 2 tablespoon strained lemon juice Tart red jelly or sugared cranberries, chopped

Combine 2 1/2 cups water and 1/2 cup sugar in medium sized saucepan. Bring to boil and add pears. Simmer gently until fruit is tender. Remove from poaching liquid.

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Melt butter in heavy skillet and melt honey into it. Add lemon juice. Simmer pears in this mixture, basting frequently, until a glaze clings to the fruit.

Remove, fill centers with jelly or cranberries.

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