Sunday, June 12, 2005

Pears Alicia

6-8 slightly under ripe pears
1 cup water
1 cup sugar (I use 1/2 cup)
1 cup sweet sherry
peel of orange cut in strips
1/4 cup brnady
1/4 cup curacao

Peel pears leaving stalks on. Place water, sugar, sweet sherry and orange peel in a large pot. When sugar is dissolved (I assume this means over
heat) add the pears; cover and cook over gentle heat until they are tender. This should be done slowly and usually takes about 1 1/2 hours. The longer it takes the nicer they are. They can be turned every so often, especially if any are out of the liquid. Eventually they turn a glorious golden colour and become very glazed and transparent. When tender leave to cool. Keep chilled. Add the curacao and brandy just before serving. If added days beforehand this tends to evaporate away. They keep well fpr a week.

I served them still warm with double cream!
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