The Lyons House Bed & Breakfast, 742 S. National, Fort Scott
4 Bartlett pears, still firm not fully ripe
1 Tbs. imperials (also known as red hots)
1 qt. apple juice
Poached Pears: Using a tiny melon-baller, scoop out the core and seeds from the base of the pear. Peel the pears, leaving the stem intact. Place carefully upright in a saucepan just a bit larger than the group of pears. Cover completely with warm apple juice in which 2 Tbs. of imperials have been melted. Simmer gently until the pears are fork tender (about 20-30 minutes). The pears will still have enough substance to stand up on the plate.
Raspberry Sauce: 10 oz. package of frozen raspberries. Partially thaw, then puree in a blender.
Cinnamon Whipped Cream:
8 ounces heavy cream
¼ cup sugar
1 tsp. pure vanilla
¼ cup sugar
½ tsp. Cinnamon
Whip the cream until fluffy. When the cream just holds a peak, it is ready.
Serving: Cover the base of a dessert plate with ¼ cup raspberry puree. Place the poached pear to the top of the plate standing upright (trim the base of the pear if needed for balance). Plunk a fat dollop of whipped cream at the base of the pear. Garnish with a mint and 3 imperials to resemble a sprig of holly. Dust the entire plate lightly and broadly with ground cinnamon to the edge of the plate.
Serve warm at breakfast with French toast. For a light dessert or afternoon tea, serve warm or chilled with homemade sugar cookies.