Subject: Ginger Pears
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 04 2003 - 14:11:05 EST
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FOOD FUNNY
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Betty Carey of Long Island, NY wasn't the only reader to catch a typo
in yesterday's recipe, but she was the only one who sent me a related
food funny. She tells us this happened to her when she was teaching
sixth grade:
I was teaching the class about the difference between carnivores,
herbivores and omnivores. I asked the class to name a land animal we
eat that is a carnivore. I assumed that the students would not be
able to come up with one until a boy raised his hand and said, "I know
one." I asked him to name the animal and he said "Lion." Surprised
by his answer, I asked, "Do you eat lion?" He answered, "Yes, my
mother buys it in the supermarket. It's called lion of pork."
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TODAY'S RECIPE
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Long-time readers know of my fondness of healthy fruit for dessert,
and this dish has the added benefit of being available year-round.
Ginger Pears
4-6 canned pear halves, drained and liquid reserved
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) chopped pecans or walnuts
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) ground ginger
Chopped crystallized ginger for garnish
Arrange the pear halves in a baking dish, cut side up, and set aside.
Combine the brown sugar, chopped nuts, lemon juice, and powdered
ginger in a small bowl and stir to combine. Sprinkle over the pear
halves. Pour the reserved pear liquid around the pears to cover the
bottom of the dish. Bake in a preheated 350F (180C) oven for 15
minutes. Garnish with crystallized ginger. Serves 4 to 6.
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