alteRecipes.com recipe
derived from
Alice Waters's
The Art of Simple Cooking, page 192
| 1. | pear | 1 |
| 2. | sour cherry juice | 1 cup |
| sugar | 5 Tablespoons |
1. Lay the pear down on its side and pierce the stem a little bit above the beginning of the flesh. Draw the knife along the stem, splitting it in half.
Set the pear up on the blossom end and cut it in half longways.
Use a melon baller to remove the core from each half, lifting away any long strings from the core to the stem.
Turn each pear half over and score the skin, making a crosshatch pattern.
2. Put the cherry juice and the sugar in a nonstick pan and lay the pears in the pan skin‑side up. Bring the syrup up to a simmer and cook the pears till you can pierce them easily with a sharp knife. Let the pears cool to room temperature in the syrup.
Put the pears skin-side down in small bowls.
Turn the heat on under the syrup and cook it down till shiny bubbles develop and burst in quick succession.
Remove the pan from the heat and divide the syrup evenly between the pear halves.