¡ 4 cups water
¡ 1⅓ cups sugar
¡ 2 strips of lemon peel
¡ 1-half pint of raspberries
¡ 2 lbs ripe Bosc pears, (about 6 medium)
1. Bring water & sugar to a in non-corrosive saucepan
2. Julienne the lemon and add to the water
Simmer the water with the lemon
3. Purée the raspberries and pass them through a strainer to remove the seeds
4. Add to the lemon syrup
5. Peel the pears, keeping them as smooth and round as possible
Leave stem on but remove all the peel
Pull out the bottom end w/the tip of a potato peeler
6. Pouch pears in barely simmering raspberry syrup for 30 to 35 minutes, until tender and tester comes out easily
7. Transfer them gently to a storage container and chill, separate from syrup
To serve strain the cooled syrup over the pears & chill
Serve the pears at room temperature w/a piece of candied violet, raspberry syrup and cream fresh
*Note: use slightly under ripe pears, they hold together better
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