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French Cuisine

Bringing Home the Flavors of Provence

By Donna Smith

6 pears, cored from bottom, leaving stem intact
4 cups water
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup butter, at room temperature
1 cup powdered sugar
2 eggs
1/2 cup apricot nectar
1 1/2 teaspoons vanilla

In a large pot, bring the water, lemon juice and sugar to boil. Add the pears and simmer gently for about 10 minutes, or until tender. Remove the pears and place each on an individual serving plate.

In a bowl, beat the powdered sugar with the eggs until smooth. Stir in the apricot nectar. Pour into a saucepan and cook on low heat until sauce begins to thicken, about seven minutes. Stir in the vanilla extract. Drizzle the sauce over the pears.

Olive Oil:
Almost every Provencal dish uses olive oil in one way or another. Choose extra-virgin olive oil for the freshest taste.

Olives:
Olives are used in abundance in recipes as well as for snacking. Green and black olives are typical of the region, but don't be surprised to find olives stuffed with peppers, almonds and anchovies. Buy olives from the deli case or packed in cello wrapping, if possible. If you're interested in trying some of the stuffed varieties, you may be able to find retailers on the Web.

Garlic:
Garlic has become a taple in most American homes already. Choose large, heavy bulbs and store them in a dry place. Do not store garlic in the refrigerator.

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