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Pears

Pears are great in crisp, but way less fattening is poaching them: peel the
pears, put in a shallow pan with some red wine (and cloves, cinnamon,
nutmeg, fresh ginger or whatever) bring liquid to a boil; reduce heat to
simmer and keep spooning the liquid over the pears til they're tender.

Libby


libby@igc.apc.org       Libby J. Goldstein       phone & fax: 215-465-8878
            Philadelphia      USDA zone 7A       Sunset zone 32

        My garden must be n-dimensional if it's out here in cyberspace.
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