Crimson Pears Recipes

Steps:

• Drain pears and place in a single layer in skillet. Add vermouth.
• Heat to boiling over medium heat; simmer, basting occasionally until evenly tinted, about 10 minutes.
• Remove from heat; boil vermouth until reduced by half, to concentrate the flavor.
• Pour over pears and garnish with mint sprigs.

Steps:

• Core pears from the bottom keeping stem intact. Place wine and jelly in a 4-or 6-quart pressure cooker heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler add to wine mixture. Squeeze lemon juice and add to cooker. Cut four (12-inch) squares of aluminum foil. Dip pear in hot liquid from cooker and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped.Add remaining ingredients to cooker. Place cooking rack in cooker. Arrange pears, upright, on rack. Lock lid and bring to full pressure. Adjust heat to maintain pressure, and cook for 4-8* minutes. Quick-release pressure. Carefully remove pears and unwrap. Place in a deep bowl pour hot liquid over pears. Cool and refrigerate for at least 24 hours.*Cook's Note : Bosc pears take a longer time to cook. Check doneness before removing pears. If necessary, close cooker again and cook a few minutes more.

Steps:

• Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.

Steps:

• Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.
• In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.
• Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.
• Advance Preparation:
• Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen.