Ingredients
1/2 cup heavy cream
1/4 tsp ground cardamom
3 cornice pears (about 1 3/4 lb)
1 tbsp lemon juice
1 1/2 tbsp unsalted butter
3 tbsp pure maple syrup
Directions
1. In a chilled mixing bowl, combine cream and cardamom and whip until
cream holds soft peaks. Refrigerate, covered.
2. Quarter, core, and peel pears. Cut quarters in half and sprinkle
with lemon juice.
3. Melt butter in a large skillet over medium-high heat. Arrange
pears in skillet and cook on one side until pears just begin to
brown, about 3 minutes. Add maple syrup and cook until pears are
tender, about 1 minute more. Turn pears and cook for another minute.
Remove from heat and allow pears to cool slightly. Transfer to bowls
and serve warm, topped with whipped cream.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 4 servings
Pears Glazed With Maple Syrup - Martha Stewar Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear; Sauce; Soup; Stew
The History of Recipes
We can follow the history of `recipes` way back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these old recipes were just basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also describes how the ancient chefs made use of a wide range of herbs, including many that are still in use today like thyme, mint and dill. Later on, there are a couple of cookery books published in the 14th Century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is popular today, but instead recipes for the types of food cooked for the nobility of those days. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in publications on food, many of which are now in private libraries. For the centuries that followed, the powerful families of the West competed to lay on the most extravagent banquests, and because of this the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books are highly popular as a result of higher levels of literacy, people having more leisure time and being a little richer. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Pears Glazed With Maple Syrup Martha Stewar recipe.
