spacer.gif

INGREDIENTS6 Servings
6 eachPear, small, peeled, cored
3 cupsRuby Port
2/3 cupsHoney
2 cupsWater
3 - 4 slicesFresh ginger, peeled
2 eachCinnamon sticks
1 tsp.Lemon zest
as neededRasberry Sauce (recipe follows)
to garnishFresh mint sprigs
to garnishSweetened whipped cream
to garnishToasted sliced almonds
to garnish Shaved chocolate (optional)
METHOD
1.Place Port wine, honey, water, ginger, cinnamon sticks and lemon zest in a saucepan. Bring to a simmer and add pears. Reduce heat and cook until tender (approximately 15 - 20 minutes). Prepare Raspberry Sauce per recipe. Remove pears from heat and cool in poaching liquid, When cooled, remove pears and drain well. Slice pear and shingle on serving plates. Place a small "pool" of Raspberry Sauce around pear. Garnish with whipped cream, mint sprigs and shaved chocolate.

 


Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry

 

  

to play the videos
you'll need the
Windows Media Player


Part 1
28.8 | ISDN | Cable

Part2
28.8 | ISDN | Cable