1/4 cup water
1 tbsp matchstick size pieces peeled fresh, ginger
1 cup pure maple syrup
2 tbsp whiskey or brandy
1 tsp fresh lemon juice
1 tsp grated lemon peel
1/2 tsp ground nutmeg
4 7 oz. chilled asian pears
2 tbsp finely chopped crystallized ginger
1 tbsp finely chopped fresh mint leaves
Directions
Combine 1/4 cup water and fresh ginger in heavy medium saucepan.
Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup,
whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to
blend flavors, stirring occasionally. (Can be made 2 days ahead.
Cover; chill. Bring to simmer before continuing).
Slice pears into rounds. Overlap rounds on each plate. Drizzle sauce
over. Top with crystallized ginger and mint. Yield: 6 servings Typed
in MMFormat by cjhartlin@msn.com Source: Bon Appetit
Servings: 6 servings
Asian Pears With Ginger-Maple Syrup Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Transcribed cooking instructions as a concept can be found back into distant history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, there were some recipe books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that we all know today, but rather recipes for the types of food on the tables of the upper classes. For the next few years, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were in great demand, mostly due to more people being able to read, people having increased spare time and having more disposable income. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Asian Pears With Ginger Maple Syrup recipe.
