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
Academics have tracked the existance of recipes far back into history, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find two interesting recipe books from the fourteenth century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes created a surge in manuscripts on cooking, most of which still exist in private cookery archives. During the succeeding few hundred years, the powerful and rich houses tried to offer the best banquets, and as a result the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Asian Pears With Ginger Maple Syrup recipe.
