The Ranger wrote:
> Well, as wonderful as home-grown, branch-ripened fruit are, there is a point
> where a bountiful can over-produce. I'm at such a point with my Anjou pear
> tree. I haven't touched the thing for the last nine years and each year it
> has produced a moderate amount of fruit on each branch. This last year, my
> FIL (the man that has an eternal green thumb) saw its "feral" state and
> assisted me in retraining so it wasn't an eye-sore. <sigh> I can't prove it
> but he must've fed it steroids at some point. The damned thing is killing me
> in pears.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>
> The Ranger
>

Peel, core, chill and serve with grated sharp cheddar, its one of my
favorite flavor combos.

Poires Alma

Peel the pears and cook them in a light syrup made for 4 & 1/2 cups
water, 1 & 1/8 cup port wine, 9 ounces sugar and the chopped and
blanched zest of 1 orange.

Allow the pears to cool, arrange them in a timbale, sprinkle with
chopped pecans and serve accompanied with creme chantilly.

Poires Helene

Poach the pears in a vanilla flavored syrup and allow them to cool in
the syrup.

When required for serving, arrange the pears in a timbale on a bed of
vanilla ice cream and sprinkle with crystallized violets.

Serve accompanied with hot chocolate sauce.

Poires a la Religieuse

Poach the pears in a syrup and when cold arrange them in a timbale.
Thicken the syrup with arrowroot, color it a light pink and flavor with
Rum. Pour over the pears and allow to become cold.

Note: This dish can also be served hot by proceeding in exactly the
same way except that the Rum should be poured over the pears at the last
moment and set alight just before serving.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3