Crimson Pears Food

CRIMSON PEARS

Steps:

• Heat oven to 350°F. Mix sugar, water and lemon juice in ungreased 2-quart casserole until sugar is dissolved.
• Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in casserole, turning pears to coat with sugar mixture.
• Cover and bake 45 to 60 minutes or until pears are tender when pierced with fork. Carefully remove pears; pour sugar mixture from casserole and discard. Replace pears in casserole. Mash and drain raspberries in sieve over pears. Turn pears to coat with raspberry syrup. Cool 30 minutes.
• Cover and refrigerate about 12 hours, turning pears occasionally to coat evenly wth raspberry syrup. To serve, place pears upright in dessert dishes. Pour raspberry syrup over each pear.

ABSOLUT CRIMSON PEARS

Steps:

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

MULLED CRIMSON PEARS

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.

CRIMSON PRICKLY PEAR SAUCE

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.