6 pears
1 lemon
1 honey
8 fl white grape juice
A Recipe for
Golden Wardens
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This Recipe for Golden Wardens is one of thousands in the Recipes-to-go Dessert Cookbook.
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Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Golden Wardens from the recipe cookbook of Recipes-to-go (Dessert)
Never eat more than you can lift. |
| Miss Piggy |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Warden is the old name for the small hard cooking pear that used to
grow in many country gardens. The best way to cook them was slowly
with honey and fruit juice to warm and round out their thin colour
and flavour, but this recipe works well for dessert pears too.
Choose a casserole or baking dish with just enough room to lay pears
head to tail in single layer. Peel the pears thinly, leaving the
stalks on, then immediately roll each one in a saucer containing the
juice of the lemon. Put the pears into the dish. Spoon on scant 4
tablespoons honey and add any lemon juice remaining in the saucer.
Bring the grape juice to simmering point and pour it over the pears.
Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until
the fruit is beautifully tender. How long this will take varies
enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or
more may be needed for pears so hard that they seem to be carved from
wood. Baste the pears frequently as they bake and turn them
occasionally to encourage even cooking.
When the pears are ready, transfer them to a serving dish,
standing them upright. Boil the cooking liquid until it turns syrupy
and is reduced by about half. Stir in an extra tablespoon or two of
honey if you think a little more sweetness is desirable but avoid the
temptation to make the juices too sweet; the appeal of the dish lies
in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm
or cold.
Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias
Serves: 6
Golden Wardens Recipe brought to you by Recipes To-Go