Unicorn (Unicorn@Indenial.com)
Sat, 16 Jan 1999 06:08:30 -0500
Here's another food funny from my friend Cindy:
Q: What do you get when you cross a turkey with a centipede?
A: Drumsticks for everyone!
This may be the perfect "Post-Holiday Diet" dessert. This French
classic is 100 percent fat-free, and the taste can't be beat. Your
friends and family will think that you're some kind of fancy gourmet
cook, and all you have to do is boil a few pears.
Burgundy Poached Pears
4 to 6 pears
3 Tbs (45 ml) lemon juice
4 cups (1 L) burgundy wine, or other dry red wine
1/2 cup (125 ml) sugar
1 vanilla bean
A cinnamon stick
2 whole cloves
2 to 3 inch (5 to 8 cm) strip of lemon peel
Peel, cut in half, and core the pears, slipping them into a bowl with
the lemon juice to keep them from turning color. Bring the remaining
ingredients to a boil in a 4 quart (4 L) saucepan. Add the pears and
reduce the heat to a simmer. Poach for anywhere from 10 to 25
minutes, depending on the ripeness of the fruit. Cook just until they
are easily pierced with a skewer, and do not allow the to get mushy.
They will need to be turned several times, as the liquid will not
cover them completely. Remove the pears with a slotted spoon and
drain on paper towels. The poaching liquid may be frozen, complete
with the spices, and reused in the future. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sat Jan 16 1999 - 09:00:02 EST