Read from my blog, BigCoffeeCup.com, about my adventures picking blueberries in Uruguay:
- Combine water, sugar, and juice of lemon and orange over medium heat in a saucepan. Stir to dissolve sugar. Remove from heat and set aside to cool slightly.
- Remove core of pear - starting at bottom of the pear and working through the middle about 3/4 of the way up. Leave stem intact. Peel pears and cut a think slice off the bottom of each to help them stand up.
- Put the pears upright in the sugar syrup, return pan to heat and bring to a boil again. Lower heat and simmer until pears are tender, about 20 minutes. Turn pears every so often so the cook evenly. Use a slotted spoon and put the pears on a dish to cool - standing upright
- Save 1/2 cup of the syrup.
- In another saucepan, put the blueberries and the 1/2 cup of saved syrup. Bring to a simmer over medium heat, reduce heat, simmer uncovered about 10 minutes. Set aside to cool.
- Put the pears upright on serving plates. Spoon blueberries around them. Sprinkle lemon zest on top of each pear - just a sprinkle.
- Whip cream with sifted sugar. Spoon over top of pears and serve immediately.
Tips: I have substituted dried and reconstituted figs, raisins, or chopped persimmons for the blueberries.