Wayne Boatwright wrote:

>
>
> Thanks, Joseph. I'm glad the idea appeals to you and hope you enjoy it!
>
> You could use canned Barlett pear halves in heavy syrup if you wish, or
> preferably, your favorite variety of fresh pears, halved, cored, and
> poached in wine. In either case, you will need 8-10 pear halves,
> depending on size.
>
> If you poach fresh pears, you might try this...


Thanks Wayne, that does look good and i have saved the recipe. I have
several ginger bread recipes im very fond of.

Im not above using canned pears but i was spoiled by home canned pears
fresh from the family orchards.

Theres actualy a place i can schlep myself to across town that sells the
nicest and ripe imported French 'winter pears' a bit pricey and a long
way to go for an exspensive pear but its the only decent pear i have
found around here.

I suppose i could try poaching some of the 'fresh' pears sold localy but
i am not enthusiastic, they all seem under ripened. I think i will
check the local deli for pears in water rather than syrup.

I intend to make a home made dessert for t'day as an alternative to the
obligatory pumpkin pie i shall purchase and your gingerbread and pear
upside down cake is the best idea i have seen yet.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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