WARM UP YOUR OVEN

To celebrate the 50th Anniversary of the built-in range, Thermador released The Great American Cookbook with 50 recipes, one from each state. Here are two.


OREGON’S BAKED PEARS WITH CRANBERRY RED WINE GLAZE
6	large firm but ripe Bosc pears (about 3. pounds total)
3/4	cup cranberry juice cocktail
3/4	cup dry red wine
1/2	cup sugar
1	cinnamon stick
2 t.	grated orange peel
1 q.	vanilla ice cream
Preheat oven to 350ªF. Core pears from bottom with melon baller. Slice bottoms off pears so fruit will stand up in dish. Peel pears, leaving stems on. Set pears in 8x8x2-inch baking dish. Combine cranberry juice and next 4 ingredients in heavy medium saucepan over medium heat and stir to blend. Pour mixture over pears. Bake pears until tender when pierced with fork, about 1 hour, basting pears every 15 minutes. Transfer pears to plates. Pour liquid in baking pan into saucepan and simmer until reduced to 1/2 cup, about 3 minutes. Pour sauce over pears. Serve immediately with vanilla ice cream.


WASHINGTON'S SALMON WITH PONZU GLAZE
2	garlic cloves, minced
1t.	Worcestershire sauce
6	8- to 10-ounce salmon steaks
	Fresh parsley sprigs
	Lemon wedges
6 T	butter
6 T	ponzu (citrus soy sauce)
1/2	cup ketchup
2 t.	grated peeled fresh ginger
2 t.	dry mustard
Preheat oven to 350ªF. Melt butter in heavy medium saucepan. Stir in next six ingredients and bring to simmer. Set salmon steaks in glass or ceramic baking dish. Pour on the sauce and bake until salmon is just opaque, about 15 minutes. Place one salmon steak on each plate. Garnish with parsley and lemon. Serve immediately.