Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Ripe Pears
3 1/2 c Sugar
3 sm Cinnamon Sticks
10 Whole Cloves
2 Lemons; juice of
12 Oranges
1 Winter Melon
1 bn Red Grapes; cut into small
-clusters
1 Lemon; sliced
1 tb Curry Powder
1/2 c Crystallized Ginger;
-julienned

Peel pears, leaving stems intact. Place them in a large, nonaluminum
pot with enough water to cover. Add sugar, spices and lemon juice.
Cover pears with a round of wax paper cut to fit interior of pot.
Bring to a boil, reduce to simmer and cook until pears can be easily
pierced with a knife.

Slice away skin and pith from oranges. Remove pears to a serving bowl
and add enough syrup to cover. Place oranges in cooking liquid and
simmer for 15 minutes or until tender. Peel and seed melon. Cut into
long, 1" wide strips. Add melon strips to the poaching oranges and
simmer for 5 minutes. Remove to serving bowl. Add grapes and lemon
slices to poaching liquid and simmer for 3 minutes. Remove to bowl.

Add curry powder to liquid and whisk to dissolve. Cook syrup until
reduced by half. Strain through a double thickness of dampened
cheesecloth. Drain away any juices that have collected in serving
bowl and pour syrup over fruits. Serve fruit with a little of the
crystallized ginger sprinkled over each portion.

Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Browse by categories