Curacao Pears

6-8 under ripe pears (should be hard and green)

1 cup orange juice

1 cup dry apera (sherry)

1 cup sugar

Peel of one orange, finely sliced

1/4 cup brandy

1/4 cup blue Curacao

Method: Peel the pears but leave stems on. Place juice, sherry, sugar and orange peel in a large pot and heat until sugar dissolves. Add pears then brandy and Curacao. Cover and simmer (not boil) for 30 minutes. Keep pears upright for an ombre look, but you can turn for an all green look. Remove from pot when pears tender, not soft. Put in serving bowl to cool. Keep chilled and serve with cream. Will keep in fridge up to 3 days.

Source: contributed by Amanda Thomas in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.41.

Fruit Curacao Cocktail

425g tin pineapple pieces
425g tin peaches
425g pears
Mint
2-4 tablespoons Curacao (blue liqueur)
Cherries

Method: Mix pineapple pieces with diced pears and peaches, then toss in curacao. Chill thoroughly. Pile in cocktail glasses and garnish.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.6.