Poach pears for a garnish

There will be an abundance of good pears in the markets now. So look for a firm pear with yellowish-green to yellow color. Try using them as a garnish for meat. Pear Garnish 4 pears, halved and cored 2 tablespoons butter 3 tablespoons honey 2 tablespoon strained lemon juice Tart red jelly or sugared cranberries, chopped

Combine 2 1/2 cups water and 1/2 cup sugar in medium sized saucepan. Bring to boil and add pears. Simmer gently until fruit is tender. Remove from poaching liquid.

Melt butter in heavy skillet and melt honey into it. Add lemon juice. Simmer pears in this mixture, basting frequently, until a glaze clings to the fruit.

Remove, fill centers with jelly or cranberries.