Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel pears, removing core from bottom end; leave stems intact. Slice about 1/4 inch from bottom of each pear to make a flat base. Set pears aside.

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  • Combine water, sugar, and lemon juice in a 5-quart Dutch oven; bring to a boil over medium heat, stirring until sugar dissolves. Place pears in Dutch oven in an upright position. Cover and simmer 20 minutes (straighten pears if they tilt while cooking).

  • Using a slotted spoon, transfer pears to a 10- x 6- x 2-inch baking dish. Heat apricot preserves over low heat in a small saucepan; strain, and pour sauce over pears; cover and refrigerate until thoroughly chilled.

Source

Oxmoor House Homestyle Recipes

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