Madeleine Kamman

Dubonnet Pears

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

To core the whole pears, pass an apple corer into the center of each pear without reaching as far as the neck of the fruit, twist the corer in one direction and the pear in the opposite direction as you remove it; you will find the seeds and carpels in the corer.

Ingredients

  • 2 cups red Dubonnet
  • ½ cup fresh orange juice
  • One 2 x ½<

Method

Mix the Dubonnet, orange juice, orange rind, and granulated sugar together in a large heavy-bottomed saucepan. Bring to a boil, then reduce the heat to medium-low and simmer 5 minutes. Peel and core the whole pears carefully. Rub with the lemon and immediately immerse in the simmering syrup. Simmer until a large sewing needle inserted at the thickest part of the largest pear comes out without d