Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Sugar 4 Ripe pears (2 lbs.)
3/4 c Dry white wine Peeled and sliced
3 tb Balsamic vinegar 2 Kiwis, peeled and
1/4 c Fresh rosemary plus Sliced crosswise
Whole sprigs for garnish 4 Navel oranges
1 Bay leaf Peeled and sliced
1/2 ts Whole black peppercorns

In a small saucepan combine the sugar, wine vinegar, rosemary leaves,
bay leaf, peppercorns and 1/3 cup water. Bring to a boil over
moderately high heat. Reduce the heat to moderately low and simmer
gently for 10 minutes. Strain and cool to room temperature and then
refrigerate in a covered jar. ( The rosemary syrup can be made up to
1 week ahead ) Arrange the pears, kiwis and oranges on a large
platter. Drizzle the rosemary syrup ove rthe fruit and garnish with
the rosemary sprigs.

Source: Food and Wine November 1992

Recipe courtesy of: Sharon Verrall, 23 Apr 93 18:05:41
Submitted By LAWRENCE KELLIE On 11-23-94

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