Cardamom pears
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Cardamom pears
  Pears    Medieval    Fruit  
Last updated 6/12/2012 12:46:31 AM. Recipe ID 6833. Report a problem with this recipe.
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      Title: Cardamom pears
 Categories: Desserts, Medieval, Fruit
      Yield: 4 Servings
      2    Pears,halved,peeled, & cored
  1 1/4 c  Water
    1/4 c  Red wine
    1/4 c  Sugar
      5    Whole cardamom pods
      3    Whole cloves

      2 c  Fresh rasberries or
    1/2 ts Ground cinnamon
    1/4 ts Mace
           Fresh rose petals,if desired
           -(not commercial roses; they
           -are sprayed with pesticides
  **Sprinkle prepared pears with lemon juice to prevent discoloration.**
  Combine water, wine, sugar, cardamom (pop seed sout of the pods), and
  cloves in a sauce pan.  Bring to a boil, then add pear ahlves and
  simmer about 10 minutes.  Turn once or twice, then remove form heat
  and cool; make sauce.
  To Make Sauce: Combine berries, cinnnamon and mace; mash these very
  well (or use food proccessor). Press through sieve to strain out
  seeds. Spoon out some onto a dessert plate, enough to cover most, but
  not all, of the bottom.  Drain the pears from their cooking liquid
  (which you may reserve, strain and add to fruit juice and put over
  ice for a cool drink) and place them cut side down in the puddle of
  the berry sauce. Sprinkle with rose petals for effect.
  (Kim's Note: I've served it with a fresh mint leaf garnish, tiny bits
  of black-caps as garnish, and many other garnishes as well...but the
  rose petals, if you can get them [remember, no pesticides!], is

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Recipe ID 6833 (Apr 03, 2005)

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