Ingredients
1 1/2 cup water
1 1/2 cup white wine
1 cup sugar
1 tbsp black peppercorns
3/4 inch piece fresh ginger, sliced
1 cinnamon stick
2 cloves
1/8 tsp salt
1 pinch crushed red pepper
1 tsp wine vinegar
4 firm pears, peeled, halved and core, d
1/2 tsp vanilla
Directions
Ran across this recipe in an article in the Chron about weird taste
combinations and thought it worth passing on. (Never mind the
comments.) BTW, this is one of the first recipes I entered using
WordStar 7.0. When I ran the spell checker on it WS didn't recognize
"quart" or "vinegar" as words!!!! Amazing. "Nam Yuey" I can
understand, but "VINEGAR"?
These are wonderful served over ice cream or with pound cake. Combine
the water, wine, sugar, peppercorns, ginger, cinnamon, cloves, salt,
red pepper and vinegar in a small saucepan. Bring to a boil.
Add the pears and reduce heat to a simmer. Cook for 10 minutes,
until the pears are tender, turning every few minutes so they cook
evenly.
When the pears are uniformly tender, remove to a plate. Reduce the
liquid in the pan by half. Strain into a bowl. Add the vanilla and
return the pears to the liquid to cool.
Serve at room temperature.
Serves 4.
San Francisco Chronicle, date unknown.
Posted by Stephen Ceideberg; May 19 1992.
Servings: 4 servings
Pepper Poached Pears Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Written cooking instructions as a concept can be found back into the distant past, certainly as far into history as the ancient Egyptians, and possibly even further than that. However, mostly, these old cookbooks were just primitive pictorial recipes for preparing food.
Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and afters, a style of dining still practiced today. Aspicius describes how the cooks of his times made use of a good variety of herbs and spices, including many that are still in use today for example thyme, mint and parsley. In the 15th century, the Crusaders brought back many spices and herbs from the East, such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an outbreak in manuscripts on food, many of which are kept safe in private collections. The arrival of TV brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Pepper Poached Pears recipe.
