Pears with fresh orange juice, liqueur and gooseberries

Fairlady
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (11)

8.00 pears
30.00 ml sugar
250.00 ml orange juice
100.00 ml liqueur — pear or orange
30.00 ml butter — strips
2.00 orange peel — strips
30.00 ml lemon juice
2.00 cinnamon — stick
1.00 kg gooseberries
60.00 ml jam — apricot or marmalade
cream — to serve
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Method:

Peel and halve pears vertically, leaving stems on one half, or leave whole.
Place in an oven-to-table dish. Sprinkle with sugar and orange juice. Pour liqueur over and around pears. Place butter strips on pears. Add orange peel, lemon juice and cinnamon sticks.
Cover with foil and bake at 160 ºC for 1 1/2 hours. Add fresh gooseberries during last 15 minutes of baking time.
When fruit is just soft, remove foil, skim off gooseberries and brush pears with melted jam. Place under a preheated grill and glaze tops until slightly browned and crisp, but not burnt.
Purée half the gooseberries.
To serve, place each pear in a large soup plate, surround with whole gooseberries, gooseberry purée and a little sauce from pears. Finish with a splash of cream, if desired.



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