Tangerines and winter pears, now in plentiful supply at supermarkets, may be combined in an eye-appealing dessert.
Carefully peel and core the pears, leaving the stems intact. Poach in a combination of tangerine juice and Sauterne, sweetened with sugar and flavored with vanilla and nutmeg. After cooling, garnish the pears with sauce and tangerine peel and serve with whipped cream.
POACHED PEARS WITH TANGERINE SAUCE
4 small ripe seckel or comice pears
Juice of 4 tangerines
2 cups sugar
1 vanilla bean, split lengthwise
1/4 teaspoon ground nutmeg
Long, thin strips tangerine peel or grated peel
Peel pears, leaving stems intact. Carefully remove core, working from blossom end and not cutting through stem end. Set pears aside.
Measure tangerine juice and add enough Sauterne to equal 4 cups. Mix liquid in large saucepan with sugar, vanilla bean and nutmeg. Bring to boil. Add pears and poach 20 minutes.
Remove pears from liquid. Reduce liquid to 2 cups. Chill pears and syrup. To serve, place 1 pear in each of 4 dessert dishes or bowls. Pour some sauce over. Drape with tangerine peel strips or sprinkle with grated peel. Serve with whipped cream. Makes 4 servings.