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Poached Pears With Pineapple
If you have pineapple sage in your
garden, this is a great dish. If you have pineapple sage in
bloom, it's a sensation--people flip over eating the flowers. It
should be light and sweet without being cloying, and gently
herb-y. Do not try to substitute regular sage--these salvias are
not interchangeable. Just make it without the sage, and it will
be tasty but a little less interesting.
Time 10 minutes day ahead + 10 minutes/pear day served
Ingredients (per Pear)
1 sprig pinapple sage
2 T light white wine
1 t sugar
1/2 t butter, melted
1/4 t cornstarch
1 large, firm, slightly
1-2T heavy cream or to taste (optional)
For decoration: a few
pretty leaves of pinapple sage or
1 day ahead: strip the leaves and wash the
sage. Cover with the wine and warm slightly in the
microwave. Set to chill, covered, overnight.
Strain out the sage leaves and mix together the wine, sugar, and butter, and cream (if using).
Peel, slice into halves, and carefully core the pears. Set the
halves into a pyrex casserole and pour the sauce over them.
Microwave on high for 5 minutes per pear, or bake at 300 degrees until
pears are soft (20-40 minutes depending on how densely you pack them in
Serve individual pear halves with sauce poured over. Garnish with
extra whole sage leaves, sprigs, or best yet, if you have them, the
bright red blossoms--they look spectacular even though they're not
NOTE: this also works wonderfully--even better, perhaps--with
quince, although these must be peeled first and require very careful
attention in the coring. The quince is likely to be a lot more
tart than the pears, so you may need double or triple the sugar.
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