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Captain Fairfield Inn

Kennebunkport, Maine

Specialty Recipe

Poached Pears

Ingredients
9 firm red pears
1 gallon pasteurized apple cider
Lemon juice
2 cinnamon sticks
French vanilla yogurt
Dried cranberries
Confectioners sugar and cinnamon mix

Pour one gallon of pasteurized apple cider into a 2-gallon pot. Add the cinnamon sticks. Add approximately two Tablespoons of lemon juice. (You may use a squeezed half-lemon or bottled lemon juice. The lemon juice is to keep the pears from turning brown before they start to cook.)

For each whole pear, remove the stem top of the pear with a sharp knife. Using an apple peeler, peel the skin off the pear. (You may use almost any variety of pears as long as they're firm. If the pears are soft, you'll need to decrease the poaching time.) Slice the pear into two halves. Core the pear to remove the seeds and fibrous inner section. Place each pear half flat-down and slice a small sliver off of the top, so that when it's turned over (on the plate), it will sit flat without rolling.

Slip each pear into the apple cider. Once all of the pears have been peeled, sliced and cored, turn the heat on the stove to medium. It will take roughly 20 minutes for them to come to a near-boil. Don't let them boil! If your cider is boiling, you've turned the heat up too high. Turn the heat down to low and let them simmer for about another 20 minutes. Turn the heat off and let the pears continue to simmer in the pot for another 10 to 15 minutes.

Place the pears in a large metal (or glass) baking dish, flat surface up (the inside), and cover with strained apple cider. Cover and refrigerate overnight.

In the morning, shortly before serving, place each pear in the center of a plate. Top with a Tablespoon of French vanilla yogurt, drizzling it across the trough (where the core was) and letting it lightly drip from the end. (Fresh whipped cream may be added in lieu of yogurt.) Add 4 to 5 dried cranberries on top. Dust very lightly with a confectioners sugar and cinnamon mix (equal parts of each in the mix).

Serves: 18

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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