Tangerines and winter pears, now in plentiful supply at supermarkets, may be combined in an eye-appealing dessert.
Carefully peel and core the pears, leaving the stems intact. Poach in a combination of tangerine juice and Sauterne, sweetened with sugar and flavored with vanilla and nutmeg. After cooling, garnish the pears with sauce and tangerine peel and serve with whipped cream.
POACHED PEARS WITH TANGERINE SAUCE
4 small ripe seckel or comice pears
Juice of 4 tangerines
2 cups sugar
1 vanilla bean, split lengthwise
1/4 teaspoon ground nutmeg
Long, thin strips tangerine peel or grated peel