MSGID: 1:396/45.0 67141efe   
   October 20 - National Brandied Fruit Day   
       
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Brandied Baked Pears   
    Categories: Desserts, Fruits, Dairy, Booze   
         Yield: 6 Servings   
       
         6    Firm Bosc or Bartlett pears   
       1/4 c  Packed light brown sugar   
         2 tb Unsalted butter   
       1/2 c  Water   
       1/4 c  + 1 ts brandy   
       1/4 c  Chilled heavy cream   
       
     Special equipment: a melon-ball cutter   
        
     Put oven rack in middle position and preheat oven to   
     450øF/230øC.   
        
     Peel and halve pears, leaving stems intact, then core with   
     melon-ball cutter and toss with brown sugar in a large   
     bowl.   
        
     Melt butter in a 3 quart shallow baking dish in oven,   
     about 1 minute, then add pears, turning to coat with   
     butter. Add water to dish and bake pears, turning over   
     occasionally, until tender and edges are caramelized, 30   
     to 50 minutes, depending on ripeness of pears.   
        
     Transfer pears with a slotted spoon to a plate, then add   
     1/4 cup brandy to baking dish and stir with a heatproof   
     rubber spatula to dissolve any caramelized juices. Return   
     pears to dish.   
        
     Whisk cream in a bowl just until thick (before soft peaks   
     form), then whisk in remaining teaspoon brandy. Serve   
     pears with brandy sauce and drizzle with brandied cream.   
        
     Cooks' notes: Brandied baked pears can be baked 1 hour   
     ahead and kept, loosely covered, at room temperature.   
     Reheat, covered, in a 350øF/175øC oven until warm, 10 to   
     15 minutes. Brandied cream can be made 1 hour ahead and   
     chilled, covered. Stir before serving.   
        
     Gourmet | December 2003   
        
     MM Format by Dave Drum - 21 December 2003   
        
     Uncle Dirty Dave's Archives   
       
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