BEER KITCHEN The Method 1. Through the bottom of the pear, use a small teaspoon to scoop out the seeds and core. 2. Remove the skin using a paring knife or peeler. 3. Set the pears into the bottom of the saucepan. 4. Slowly pour the Framboise over the pears until they are just covered. 5. Add the cinnamon stick, cloves, and sugar to the poaching liquid. 6. Bring the liquid to a gentle boil. Cooking with beer also means drinking beer while cooking. 7. Simmer the pears gently for 15 minutes, then rotate them in the liquid and cook for an additional 15 minutes. 8. After 30 minutes or when the pears are soft, remove them from the pan to cool. 9. Bring the remaining liquid to a boil and reduce until it begins to thicken into a syrup. 10. Strain the liquid from the spices, and drizzle it over the pears. P prep time. The delicateoaching pears is easyand requires very little raspberry flavor and acidity of Lindemans Framboise is a perfect accompaniment to the firm, grainy texture of a Bosc pear. Dish them up alongside a scoop of ice cream topped with the reduced syrup, and serve with a flute of the Lindemans Framboise. This presentation is sure to impress your guests, especially the ladies. 26:
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