09-19-2006, 12:25 PM
We have a glut of peaches and pears being sold off at a $1.00 a pound. So last night, having waited, (as Eddie Izzard says, pears won't ripen til you turn your back) I topped and tailed a couple of pears, took the core out, mixed a little lemon juice with water, sprinkled it over the pears, put a little white rum where the core had been, patted a tiny amount of brown sugar onto the pears and a smidge of butter and roasted them for 20 mins at 400F. They were lovely served with a small spoonful of vanilla ice cream.
I cribbed the recipe from Everyday Italian, but I couldn't use half a cup of sugar or the amount of butter she suggested, and it came out well regardless.
Probably try the peaches tonight. Marinaded in a little liquor and then BBQ'd. Yum!
I cribbed the recipe from Everyday Italian, but I couldn't use half a cup of sugar or the amount of butter she suggested, and it came out well regardless.
Probably try the peaches tonight. Marinaded in a little liquor and then BBQ'd. Yum!