Pato con Peras

This Catalan classic is usually made with goose. Some versions call for sherry instead of brandy, some use tomatoes, and others use pine nuts in the picada (the Catalan “final touch”) instead of almonds. I have added a little lemon to the pear poaching syrup and used some of the syrup with the sliced pears in the sauce, rather than using the pears strictly as garnish as in the original recipe.