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Golden Wardens

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      Title: GOLDEN WARDENS
 Categories: Fruits, Desserts
      Yield: 6 Servings
 
      6    Pears
      1    Lemon
           Honey
      8 fl White grape juice
 
  Warden is the old name for the small hard cooking pear that used to
  grow in many country gardens.  The best way to cook them was slowly
  with honey and fruit juice to warm and round out their thin colour
  and flavour, but this recipe works well for dessert pears too.
  
  Choose a casserole or baking dish with just enough room to lay pears
  head to tail in  single layer.  Peel the pears thinly, leaving the
  stalks on, then immediately roll each one in a saucer containing the
  juice of the lemon.  Put the pears into the dish. Spoon on scant 4
  tablespoons honey and add any lemon juice remaining in the saucer.
  Bring the grape juice to simmering point and pour it over the pears.
  Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until
  the fruit is beautifully tender. How long this will take varies
  enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or
  more may be needed for pears so hard that they seem to be carved from
  wood. Baste the pears frequently as they bake and turn them
  occasionally to encourage even cooking.
  
      When the pears are ready, transfer them to a serving dish,
  standing them upright.  Boil the cooking liquid until it turns syrupy
  and is reduced by about half. Stir in an extra tablespoon or two of
  honey if you think a little more sweetness is desirable but avoid the
  temptation to make the juices too sweet; the appeal of the dish lies
  in its fruitiness. Spoon the syrupy glaze over the pears.  Serve warm
  or cold.
  
  Source: Philippa Davenport in "Country Living" (British), May 1987.
  Typed for you by Karen Mintzias
 
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