Ingredients
1 tbsp lemon juice
4 large firm pears
4 pieces crystallized ginger, cut in, halves
2 tbsp butter
1 tbsp light-brown sugar
2/3 cup pineapple juice
2/3 cup whipping cream
1 fresh bay leaves
1 toasted flaked almonds
Directions
Preheat oven to 375'F. (190'C.). Lightly grease a shallow baking
dish. Fill a bowl with cold water and add lemon juice. Peel pears and
cut in half. Cut away stems and remove cores with a teaspoon. Drop
prepared pears in lemon water.
Pat pears dry on paper towels. Place a piece of crystallized ginger
into "well" of each pear half. Arrange pears, cut-sides down, in
greased dish.
Put butter, brown sugar and pineapple juice into a saucepan and heat
gently to dissolve sugar. Add whipping cream and boil 5 minutes. Pour
sauce over pears. Cover and bake in preheat oven 1 hour or until
pears are tender and sauce has thickened. Baste pears with sauce
several times during baking. Place pears on a warm serving plate and
spoon sauce over pears. Arrange bay leaves to resemble pear leaves
and garnish with almonds. Serve hot.
Servings: 4 servings
Pears In Pineapple Cream Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Written cooking instructions as an idea can be traced back into the far past, at least as far into history as early Egypt, and possibly even further than that. Interesting though that is, generally, these old recipes were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of tablets in the Sumerian language 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 having made drinkers feel blissful and exhilarated. Moving our culinary historical trip onwards, we have two recipe books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the upper classes of the period. Over the next few hundred years, the rich families of Wesstern Europe competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes were at a premium. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications are in great demand, mostly as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Pears In Pineapple Cream recipe.
