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Poached Cinnamon & Lemon Pears presented by The Jeweled Turret Bed & Breakfast Inn Email this page to a Friend
Ingredients:
6 Bosc or Anjou Pears - peeled
1 sm. Bowl of lemon juice

Sauce:
1/2 c. sugar
1/2 c. warm water
3 Tbl. Lemon juice
1/2 tsp. Cinnamon
6 - 3" Cinnamon sticks

In rectangular glass baking dish so pears won't touch. Mix sauce ingredients and add cinnamon sticks. Dip peeled pears in bowl of lemon juice and place into baking dish with sauce. Back uncovered 30 minutes at 375°.

NOTE: Do not use unripe or overripe fruit. Sweet but firm gets best results!
The Jeweled Turret Bed & Breakfast Inn
Belfast, Maine
Romantic, Queen Anne bed & breakfast,luxury accommodations, private baths & gourmet breakfasts! Seaside Belfast, Maine. 		Exquisitely turreted, columned and gabled, surrounded by bushes and many flowers. The Jeweled Turret Inn was built as a single family home for prominent attorney James S. Harriman and his wife Nell in 1898.
Click here for pictures and information about the inn.
More The Jeweled Turret Bed & Breakfast Inn Recipes: Orange Poppyseed Scones | Honey Crunch Buckwheat Pancakes or Belgium Waffles | German Crown Pancakes with multi-fruit
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