Friday, October 29, 2010
Poires en chemise
So thanks to Carol Cutler - you're a genius - and if any of you see this book in a bookstore, make sure you buy it. It's worth every penny of the price. Many of these recipes remain on my go-to list all these years later. Oh, and thanks to Matisse for these lovely pears.
Poires en chemise by Carol Cutler
2 tablespoons sugar
1/2 tsp vanilla
1 1/2 teaspoons Grand Marnier
2 tbsp butter
Preheat oven to 375.
1. Prepare six 10 inch squares of aluminum foil. Peel the pears, leaving the stems intact and cutting a slice off the bottom so the pears will stand upright. Place a pear in the centre of each foil square.
2. In a small bowl mix together the sugar, lemon juice, vanilla and liqueur. Stir these ingredients well to dissolve the sugar a little. Pour this sweet dressing over the pears and dot each one with 1 tsp of butter.
3. Draw up the sides of the foil and close them around the pears to make a tight seal. Place the pears on a baking dish and bake for about 1 hour or until soft, depending on ripeness.
Place the pears, still in the foil packages, on a platter. At the table unwrap each package and transfer each pear to an individual dish, spooning some of the sauce over it.
I hope you enjoy Ms. Cutler's recipe as much as I have over the years. It makes the long, pearless winter more than bearable.