Recipe - Cardamom Pears

2 Pears; halved, peeeled, &
cored
1 One fourth cup Water
One fourth cup Red wine
One fourth cup Sugar
5 Whole cardamom pods
3 Whole cloves

SAUCE
2 cup Fresh rasberries or
strawberries
One half teaspoon Ground cinnamon
One fourth teaspoon Mace
Fresh rose petals; if
desired, (not commercial
roses; they are sprayed
with pesticides!)

**Sprinkle prepared pears with lemon juice to prevent discoloration.**

Combine water, wine, sugar, cardamom (pop seed sout of the pods), and
cloves in a sauce pan. Bring to a boil, then add pear ahlves and simmer
about 10 minutes. Turn once or twice, then remove form heat and cool; make
sauce.

To Make Sauce: Combine berries, cinnnamon and mace; mash these very well
(or use food proccessor). Press through sieve to strain out seeds. Spoon
out some onto a dessert plate, enough to cover most, but not all, of the
bottom. Drain the pears from their cooking liquid (which you may reserve,
strain and add to fruit juice and put over ice for a cool drink) and place
them cut side down in the puddle of the berry sauce. Sprinkle with rose
petals for effect.

(Kim's Note: I've served it with a fresh mint leaf garnish, tiny bits of
blackcaps as garnish, and many other garnishes as well...but the rose
petals, if you can get them [remember, no pesticides!], is georgeous!)

Adapted from "The Compleat DaggerLickin' Good" by Shelly TSivia Rabinovich
under the name TSivia bas Tamara v'Amberview, O.L.

Posted to MMRecipes Digest by "Kimberlee Simmons/"Blackwood""
spooky@frontiernet.net on Mar 25, 1998