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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 small firm-ripe pears with stems 2 cups cranberry-raspberry juice 1/2 cup sugar 4 whole cloves 2 tablespoons julienne orange zest 4 bay leaves Instructions: Core pears from blossom ends with melon ball scoop and peel, leaving stems. In a medium saucepan, mix and heat juice, sugar and cloves. Simmer pears, uncovered, turning occasionally until pears are tender but still hold their shape. To test for tenderness, gently press the side of the pear with a wooden spoon. A tender pear will have a bit of spring to it. Transfer the pears to a plate, reserving the poaching liquid, and chill. While the pears are chilling, boil the reserved liquid until reduced by one-half the original amount. Serve the pears in a shallow bowl with some poaching liquid and garnished with orange zest and bay leaves. |
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