3 pears, peeled, cored and halved
1 juice and zest of 1
1 meyer lemon
Directions
Toss peeled pear halves in Meyer lemon juice, arrange in
microwave-safe dish, cut side down and stem end pointing to the
center. Cut zest in julienne strips and scatter over pears. Pour any
leftover Meyer lemon juice over the top. Cover tightly with Saran
wrap. Cook on full power for 6 to 7 minutes (6 minutes for softer
pears; 7 for firmer pears). Prick top to release steam, cool in dish,
recover with Saran wrap and chill.
Posted By p01046@psilink.com ("Jessica Litman") On rec.food.recipes or
rec.food.cooking
Servings: 1 servings
Microwave Poached Pears Recipe brought to you by Recipe Ideas
Categories: Fruit; Microwave; Pear
The History of Recipes
Written recipes as a concept can be observed far back into history, at least as far back into recorded history as the Egyptians, and possibly even further. In practice though, generally, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Continuing our culinary historical journey, we find a couple of interesting books from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that is popular today, but instead descriptions of the types of meals on the tables of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as basil and rosemary. These new culinary innovations led to an increase in recipe manuscripts, many of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and rich houses competed with each other to serve up the best banquets, and because of this cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, cookery publications are greatly in demand mostly as a result of better eduction, people having more free time and disposable income. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Microwave Poached Pears recipe.
