Pare and core pears from blossom end, leaving stems intact. Combine water,
lemon juice and sugar. Bring to boil; simmer 5 minutes. Add pears and
poach gently 10 to 15 minutes or until tender. Remove from syrup and cool.
Beat butter with powdered sugar until light, beat in eggs. Blend in apricot
nectar. Cook and stir over low heat 8 to 10 minutes until sauce thickens and
coats a metal spoon. Stir in brandy or vanilla. Serve warm or cold over
Always be sure to use ripe pears.
Date: June 7, 202