PEARS POACHED IN ORANGE SAUCE
Ingredients
- 2 large Firm, Ripe Pears
- Juice of 4 Oranges
- 2 largeMandarin Oranges or 1 small tin
- 2 tablespoons Cointreau - optional
- Peel pears, halve lengthways and remove the seeds
with a melon baller. Use a sharp knife to remove the hard cores. Place the
pears cut side down in a saucepan with the orange juice and, optionally,
the cointreau.
- Cover and bring to simmering point.
- Cook for 8 to 10 minutes, just until tender, turning
the halves over after 5 minutes and spooning the juice over them.
- Leave to cool in juice.
- If using fresh mandarins, remove the membrane
covering each segment.
- Put pear halves in dessert dishes and spoon juice
over.
- Arrange mandarin segments around and decorate with
mint sprigs.
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