The Spice Cookbook, 1964
| 45 minutes — 6 Servings | |||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine the first 6 ingredients in a 1-1/2 quart saucepan. Bring to a boiling point. Cut pears in half, remove cores, dip in lemon juice, and add half the pears to the boiling syrup. Cover and cook 25 minutes or until pears are tender. Transfer pears to a bowl. Repeat, using the remaining pears. Cool in syrup. Chill. Serve in sauce dish with Zabaglione Sauce [1]. |
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NotesPreparation time does not include cooling time. |
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