Friday, April 8, 2011
10 fresh hard pears
juice of one lemon
1 teaspoon cinnamon
½ cup lentils
½ tsp salt
1 cup beef broth (or water)
¼ cup dates, pitted, finely chopped
½ tsp died sweet basil, crushed
1 cup fresh raspberries
1 tbspoon brown sugar or honey
¼ cup + 1 tbs water
Cut pears in half longwise. Carefully scoop out the pit and core leaving a uniform ½-3/4 inch wall. Coat with lemon juice to prevent browning. Sprinkle lightly with cinnamon. Bake at 350 5-10 minutes, allowing pears to go from hard to firm. Do not let them get soft. Set aside to cool.
Wash lentils and place them in a deep pot with salt, dates, basil and broth to cover by 2 inches. Bring to a boil, reduce heat to simmer and cook 15-20 minutes. Add more broth or boiling water if needed. Lentils should be just tender but double their raw size.
Wash berries and remove any extra stems. In a deep pot, bring berries, sugar and water to a quick boil. Berries will rise and pop. (be careful, berries pop high and hot). Remove immediately when 1/3 of the berries have popped. Cool.