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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | pear, large (approx 2 per lb) | pear | 1 | tablespoon | lemon juice fresh | 24 | fliud ounces | apricot | 1/2 | cup | sugar | 1 | teaspoon | Lemon zest | 1/4 | cup | lemon juice fresh | 1/2 | cup | sherry (cream sherry) | 1 | tablespoon | herbs, springs of mint to garnish |
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Steps
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Sequence
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Step
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| | 1 | Peal the pears (leave the cores and stems. Sprinkle the pears with 1 tablespoon of lemon juice to prevent discoloration. | | 2 | In a large deep saucepan, stir together the apricot nectar, sugar, lemon zest, and 1/4 cup lemon juice. Bring to boil over medium high heat. Reduce the heat and simmer for five minutes. | | 3 | Stir in the sherry. | | 4 | Add the pears. Simmer for 20 to 25 minutes, or until just tender, basting and turning occasionally to cook evenly. (Cooking time may vary depending on the size and firmness of the pears.) Transfer the pears to a storage container. | | 5 | Continue simmering the sauce until reduced by half. Pour the sauce over the pears, cover and refrigerate. | | 6 | To serve, spoon the syrup over the pears. Garnish with fresh mint. |
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