The Private Chef Newsletter
Dec. 12, 2007
The Private Chef Newsletter
Don't forget your autographed copy of The Private Chef cookbook for Christmas!
Peppermint Pears
This is an easy and unique dessert for the holidays. The green hue of the pears matched with the raspberry garnish creates the classic red and green combination we have all come to recognize at this wonderful time of the year. This recipe can be made 1 day ahead and kept refrigerated. Happy Holidays to all!
- 1 quart pineapple juice
- 1/2 cup sugar
- 2 cups crème de menthe
- 3-4 drops green food coloring
- 3 ripe but still firm pears, peeled
- fresh raspberries for garnish
Place pineapple juice, sugar, crème de menthe and food coloring in a pot large enough to accommodate liquid and pears. Stir to dissolve sugar.
Add pears, bring to simmer and cover liquid with a sheet of wax paper. If liquid doesn't cover pears add some water.
Cook for approximately 30 or until pears are soft when pierced with a skewer. Pears should now have a light green color.
Remove pears and stand upright on a plate to cool.
When cool, gently slice length-wise and scoop out seeds with a melon ball scoop.
Place pears cut-side down on a serving dish.
Reduce cooking liquid by 1/2 and allow to cool.
When liquid is cool, spoon over pears and garnish with fresh raspberries
Serves 3-6
- Richard Florzcak
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