Trader Vic's Butterscotch Pears
Source of Recipe
Friends
Recipe Introduction
The building of the St Louis Gateway to the West Arch in the mid 60's sparked a riverfront cleanup and interest in Building at the edge of Downtown at the Mississippi River,.... the Mansion House high-rise apartments and new hotels and renovation of the old brick warehouses on The Landing, created a new entertainment/ restaurant area ..not only for tourists but hometowners as well...Trader Vic's had a restaurant completed with larger than life Tikis and Teakwood Boat bows at the entrance...DH says it was a favorite of his late wife's ..they were a struggling young couple who couldn't afford the dinners. so they went early to Happy Hour [2 drinks for 1] and orders the Appetizer Platter...they had the experience of fine dining but not the bill...this is an elegant yet easy dessert, bound to impress your guests...any variety of pear is suitable. They should be ripe, firm and not soft...Bosc Pears are my favorite...
1 cup light brown sugar, packed
1/2 cup lemon juice
1/2 cinnamon stick
1 whole clove
6 fresh pears, peeled with stem
In a large heavy pot mix sugar, juice, cinnamon and clove.. Add 3 cups water and boil while stirring...reduce heat and simmer 5 minutes. Add pears, simmer covered 10 to 30 minute until pears are tender but not mushy [turn pears halfway through cooking period]... remove from heat and take out clove and cinnamon stick.. chill pears in syrup, covered, for two to three hours minimum...
Sauce:
3 Tab butter, melted in pan
1 1/2 cup brown sugar and
1/2 cup white corn syrup stirred in...
on medium heat bring to a boil, stirring constantly..
gradually add
1/2 cup heavy cream, return to boil, stirring
add 1/2 tsp vanilla..
take off heat makes 1 1/2 cups]
place poached pears, stem up, in compote dish...spoon small amount of sauce over top of each pear. Garnish with fresh mint leaves....can also be served in individual footed glasses..
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