- 1 cup red-hot cinnamon candies
- 3 cups apple cider
- 4 large pears, peeled (see Note)
In a large saucepan, melt the cinnamon candies in the apple cider over medium heat. Add the pears and spoon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes or until tender, turning occasionally and basting with the sauce. Serve warm with the sauce spooned over the pears or allow to cool and chill in the sauce until ready to serve.
NOTE: To make sure the pears stand up when being served, slice a piece off the bottom of each one before poaching.
- 1 egg white, at room temperature
- 1/4 teaspoon salt
- 1 cup brown sugar, firmly packed
- 1 cup chopped pecans
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.