1    Fresh Bartlett pear
3 tb Fresh lemon juice
1 1/4 c  Water
1    Bay leaf
1/2 ts Thyme
1/8 ts Celery seed
1/8 ts Garlic salt
Few dashes white pepper
1/4 c  Butter
1 1/2 tb Cornstarch
1/4 c  Chopped parsley
1 1/2 lb Fresh fish fillets: haddock,
Salmon, halibut or
Swordfish

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.