| |
|
What You Need:
(To serve 4)
|
|
|
|
3 cups water
1 cup sugar
1 two-inch piece of vanilla bean or 1½ tablespoons vanilla extract
4 ripe but firm pears or peaches or 8 apricots, peeled, halved and cored or stoned
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a 12-inch enameled saucepan, bring the water, sugar and vanilla to a boil over moderate heat, stirring until the sugar dissolves. Add the fruit, reduce the heat, and cook uncovered at a very slow simmer for 15 to 20 minutes, or until the fruit is soft but not mushy when pierced with the tip of a sharp knife.
|
|
2. Let the fruit cool in the syrup for 30 minutes. With a slotted spoon, transfer the fruit to a serving bowl or baking dish. Boil the syrup briskly over high heat until it thickens slightly, and pour it over the fruit. Refrigerate the fruit, and serve it chilled in dessert dishes, small bowls or champagne glasses with a spoonful of syrup to moisten each of the portions.
|
|
|
|
|
