Wednesday, September 28, 2011

Martyn's Poached Pears - A Camp Cheerio Delight

At Cheerio (bi-annual calligraphy retreat at Camp Cheerio in NC) the food is a big part of the experience. Martyn deserves kudos for his fantastic meals. He shared this dessert recipe. Wow! It was fantastic! Use pears with fat bottoms (no comment!) so they will stay upright. Leave stems on. Slice across bottom to make them flat for easy standing.

Martyn prepared 30 pears with this recipe. You will make appropriate adjustments for the amount you need. Thanks, Mark and Martyn for sharing this wonderful recipe!)
30 pears with fat bottoms
1/2 gallon burgundy wine
1/2 gallon orange juice
1 cup lemon juice
10 - 12 cloves
1 cinnamon stick
3 cardamon pods
58 ounces sugar
Place pears in braising pan or roasting pan with lid. Pour in all the other ingredients. Bring to a boil. Simmer with lid on until pears are tender. Remove the pears. Carefully reduce everything into a thick syrup. (It can easily burn with so much sugar, so be attentive.) Pour reduction on top of hot pears. Serve with whipped cream. (Martyn also served with chocolate whipped cream - too sweet for me!) These were amazing!!!

Acrylic painting of apple and pears.

To see more Cheerio photos, please see my Facebook fan page (and 'like' it while you're there!)

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