9:27 AM 3/1/98
Judy

Source:  "Cuisine for All Seasons: A Menu Cookbook" by Helen Hecht

PORK, PEAR, & FENNEL STEW

The pork is marinated in white wine, rosemary, garlic, & juniper
berries & then cooked with onions, fennel, & pears to make an unusual
& memorable stew.

4 1/2 # boneless port butt, but into 1 1/2" cubes

FOR THE MARINADE

2 1/4 c dry white wine
1 t dried rosemary
3 bay leaves
12 crushed juniper berries
4 large garlic cloves, peeled & pressed
3 T olive oil

FOR THE STEW

Vegetable oil
4 1/2 c chick stock or broth
1/3 c dry white wine
Reserved marinade
3 T brandy
1/3 c. minced fennel ferns
2 garlic cloves, peeled & pressed
Fresh-ground pepper
3 medium-large fennel bulbs, washine & trimmed
2 # small white or yellow onions (3/4 - 1" in diameter)
4 T unsalted butter
4 T flour mixed w 3 T soft unsalted butter
2 -2 1/2 # Bosc pears


