Pears in Syrupfrom the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
2 tsp fennel seeds
Soak fennel seeds in the red wine. Boil then reduce heat. Cook until the wine is absorbed or evaporated. Set seeds aside on a tray to dry.
Cut pears into quarters & core. Bring water to a boil add pears. Cover and reduce heat until pears are tender but not soft.
Strain pears and place in serving dish. Pour honey over pears and garnish with the fennel seeds as desired.
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