Pear Halves Filled With Cranberry Sauce
|Sugar||1 3⁄4 Cup (28 tbs)|
|Lemons||3 , rind pared thinly and juiced|
|Firm ripe pears||6 Large|
|Fresh cranberries||1⁄2 Pound|
|Limes||2 , rind grated finely|
Put 2 1/2 cups of cold water into a saucepan with sugar and 1 1/4 cups lemon rind and juice.
Heat slowly until the sugar dissolves, then bring to a boil.
Boil gently for 10 minutes.
Peel the pears, leaving the stalks on.
Very carefully cut each pear in half lengthwise, cutting right through the stalk, so that each half retains a stalk.
Using a teaspoon, scoop out the core from each pear half.
Put the pear halves into the hot lemon syrup and cook very gently for about 20 minutes, until they are only just tender.
Pour the pears and the syrup into a large bowl and allow to cool, then cover and refrigerate.
Put the cranberries and remaining sugar into a saucepan, with just enough cold water to cover them.
Cover the saucepan and cook the cranberries gently for 15-20 minutes, until they pop and soften.
Pour the cranberries into a nylon sieve placed over the mixing bowl, to drain off the juice.
Return the cranberry juice to the saucepan.
Dissolve the arrowroot in a little cold water to make a smooth paste, then stir it into the cranberry juice.
Bring to a boil, stirring all the time until the sauce thickens and clears.
Stir the cranberries and lime rind into the sauce.
Pour the cranberry sauce into a bowl and cover the surface closely with plastic wrap, to prevent a skin from forming.
Allow to cool, then refrigerate.
To serve, lift the pear halves from the syrup with a slotted spoon, and drain them well on paper towels.
Fill each pear half with cranberry sauce.
Put any remaining sauce into a serving bowl and serve separately.
Arrange the pears around the cooked turkey.or, if the serving platter is too small, arrange them on a bed of redleaf lettuce on a separate dish.