The Food Of Morocco
Poached Pears with Prunes
Page 461
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Desserts
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Recipe Reviews
Zosia from Toronto, ON
It seemed like a good, basic recipe, with bay leaves and prunes adding a twist. Unfortunately, it also called for half a navel orange, peel and all. Cinnamon, cloves and lemon also helped to flavour the poaching liquid.
The method was standard: the pears and prunes were removed from the pot once tender, and the poaching liquid and contents were boiled until substantially reduced. I was tempted to remove the orange slices before reducing the liquid, but I didn't - I later regretted this decision. The reduced liquid was so bitter, I threw it out and made a new syrup. I'm just glad I tasted it before I chilled the fruit in it.
I followed the author's recommendation and served the pears with the Semolina Almond cookies, page 465.
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