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Pears Carmelite
6
servings- Difficulty
Medium
Published 1966
Ingredients
6 1 cup 2 cups
Method
Peel the pears, leaving them whole with stems intact.
Combine the sugar, water, salt and vanilla in a saucepan. Add the pears, cover, and cook for thirty minutes, or until tender. Do not overcook. Remove from syrup and cool. Discard syrup.
Cut off stem end of each pear and reserve. Remove cores with an apple corer.
Place
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