1 pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
1/2 c Water
Juice and zest of 1 lemon
1/4 c Port wine
1 c Sugar
1 Sliced orange
6 sl Lemon
2 tb Orange marmalade; up to 3
6 Bosc pears
Preheat oven to 350 degrees. Put all ingredients,except pears, in a saucepan and cook down until strongly flavored and syrupy. Pour the mixture over the pears which have been placed upright in a pyrex dish, just large enough to hold them. Bake until tender, basting often.
4 Game hens
Salt, pepper to taste
4 Garlic cloves, finely chopped
1 tbs Red wine vinegar
3 c Chicken stock
1/2 c Dry vermouth
2 White onions, coarsely chopped
2 Not-too-ripe Bosc pears, peeled, halved, cored
12 To 16 whole chestnuts (prepared, from ajar)
2 oz Bitter chocolate, grated
8 Triangles of fried bread (see note)
Raisins, chopped parsley for garnish
Season hens with salt and pepper. Heat a bit of oil in a large heavy pan and brown the birds in it on all sides. Add garlic to pan and stir until it takes on a pale color. Add vinegar, 2 cups of the stock, the vermouth and onions and bring to a boil. Lower heat, cover tightly and cook gently until birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear halves. Add pears and poach until barely tender; remove with a slotted spoon and keep warm. Add chestnuts to poaching liquid and simmer until heated through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking liquid, return to heat and add grated chocolate, stirring until it is a good sauce consistency. Pour over birds and garnish with pears, chestnuts, the fried bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread, then cut slices diagonally to make 8 triangles. Fry quickly in a little hot oil until golden on both sides. Drain and keep warm.