Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Pears in sherry

Pears in sherry

Pears in sherry
Pears 75, 40 sugar, wine (sherry) 10, 5 almonds, citric acid 0.2.

Prepared pears cook until tender in water, which add sugar (0.5 normal) and citric acid, and then lay out with a slotted spoon to a sieve. Broth strain, dissolve it in the remaining sugar, bring to a boil, then stop heating and pour in the syrup sherry.
At the same time prepare the almonds. To do this, the almonds pour hot water, heated to a boil and then remove from the water, peel and cut into 4-5 pieces. Sliced ​​almonds fried in ovens until the brown color.
Chilled pears put in ice-cream bowls or vases stem up and chop them in tiers pieces of roasted almonds. After that pear must pour syrup.

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