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Pears Catherine

4 1/2 cups sugar
1 tsp vanila extract
8 pears
4 cups raspberries or blackberries
2 Tbsp Kirsh liqueur
3 Tbsp finely ground almonds

Melt 4 cups sugar in 4 1/2 cups sugar. Boil, strain, add vanila
extract and pass through a muslin cloth.

Pour the syrup into a clean pot, add the pears and steam until soft
(but not too soft).

Puree the berries in a bowl. If canned, discard part of the juice.
Add the rest of the sugar and mix with the berries. Add also the
liquer. To serve: Take the pears out of the syrup, pour some of
the berry puree over each pear and straw on top with the almonds.

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