Squab With Pears

Preparation

1. Step 1

   Place a rack in middle of oven, and heat to 500 degrees. In a saucepan just large enough to hold pears in one layer, bring chicken stock, red wine and red wine vinegar to a boil. Add pears in one layer, and simmer, covered, for 10 minutes, turning occasionally, until cooked through. Take 2 pear halves, and cut into chunks. Keep remaining pears covered to keep warm. In a blender, puree chunks with poaching liquid.

2. Step 2

   Bring 1 ¾ cups of water to a boil. Add bulgur, and return to the boil. Reduce heat to simmer, cover pan, and cook 15 minutes.

3. Step 3

   While bulgur is cooking and pears are poaching, rub each squab with pear brandy, and sprinkle with salt and pepper. Place squabs in a roasting pan, and roast for 16 to 17 minutes, or until juices run clear.

4. Step 4

   Drain any remaining water from bulgur, fluff with fork, stir in butter, and allow it to melt. Season with salt and pepper to taste.

5. Step 5

   When squabs are roasted, remove to a platter. If pears have cooled, reheat in microwave for 2 minutes. Place roasting pan on stove over medium heat. Pour in ⅓ cup water, and boil, scraping up any browned bits on bottom of pan with a wooden spoon. Stir in pear puree and cardamom, and bring to a boil. Season with salt and pepper, and stir in scallions. Spoon some sauce over birds and bulgur, and pass the rest.