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Recipe by: wassime
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See below ingredients and instructions of the recipe
1 1/2 c Water
1 1/2 c White wine
1 c Sugar
1 tb Black peppercorns
3/4 Inch piece fresh ginger,
-sliced
1 Cinnamon stick
2 Cloves
1/8 ts Salt
pn Crushed red pepper
1 ts Wine vinegar
4 Firm pears, peeled, halved
-and cored
1/2 ts Vanilla
Ran across this recipe in an article in the Chron about weird taste
combinations and thought it worth passing on. (Never mind the
comments.) BTW, this is one of the first recipes I entered using
WordStar 7.0. When I ran the spell checker on it WS didn't recognize
"quart" or "vinegar" as words!!!! Amazing. "Nam Yuey" I can
understand, but "VINEGAR"?
These are wonderful served over ice cream or with pound cake. Combine
the water, wine, sugar, peppercorns, ginger, cinnamon, cloves, salt,
red pepper and vinegar in a small saucepan. Bring to a boil.
Add the pears and reduce heat to a simmer. Cook for 10 minutes,
until the pears are tender, turning every few minutes so they cook
evenly.
When the pears are uniformly tender, remove to a plate. Reduce the
liquid in the pan by half. Strain into a bowl. Add the vanilla and
return the pears to the liquid to cool.
Serve at room temperature.
Serves 4.
San Francisco Chronicle, date unknown.
Posted by Stephen Ceideberg; May 19 1992.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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