Instructions: Pare, halve & core pear: cut lengthwise into slices. Coat with lemon juice & set aside. Combine water, bay leaf, salt, thyme, celery seed, garlic salt & pepper in saucepan; bring to a boil. Simmer, covered, 10 minutes, strain. Melt butter in same saucepan; blend in cornstarch, then stir in hot liquid. Cook, stirring; until mixture comes to a boil & thickens. Mix in pears, along with lemon juice; heat through. Just before serving, add parsley. Serve over hot cooked fish fillets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.