Pears Carmelite from New York Times Menu Cookbook by Craig Claiborne
Peel the pears, leaving them whole with stems intact. Combine the sugar, water, salt and vanilla in a saucepan. Add the pears, cover, and cook for thirty minute
Ingredients
- 1 cup sugar
- 1½ teaspoons vanilla extract or 1 piece of vanilla bean (2 inches)
- Dash of salt
- ½ cup mixed glacé fruits, coarsely chopped
- 3 tablespoons apricot jam
- 3 cups Dessert Rice or 6 squares of spongecake
- Red currant jelly
- 6 ripe pears
- 2 cups water
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