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1
Place a rack in middle of oven, and heat to 500 degrees.
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2
In a saucepan just large enough to hold pears in one layer, bring chicken stock, red wine and red wine vinegar to a boil.
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3
Add pears in one layer, and simmer, covered, for 10 minutes, turning occasionally, until cooked through.
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4
Take 2 pear halves, and cut into chunks.
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5
Keep remaining pears covered to keep warm.
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6
In a blender, puree chunks with poaching liquid.
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7
Bring 1 3/4 cups of water to a boil.
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8
Add bulgur, and return to the boil.
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9
Reduce heat to simmer, cover pan, and cook 15 minutes.
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10
While bulgur is cooking and pears are poaching, rub each squab with pear brandy, and sprinkle with salt and pepper.
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11
Place squabs in a roasting pan, and roast for 16 to 17 minutes, or until juices run clear.
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12
Drain any remaining water from bulgur, fluff with fork, stir in butter, and allow it to melt.
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13
Season with salt and pepper to taste.
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14
When squabs are roasted, remove to a platter.
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15
If pears have cooled, reheat in microwave for 2 minutes.
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16
Place roasting pan on stove over medium heat.
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17
Pour in 1/3 cup water, and boil, scraping up any browned bits on bottom of pan with a wooden spoon.
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18
Stir in pear puree and cardamom, and bring to a boil.
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19
Season with salt and pepper, and stir in scallions.
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20
Spoon some sauce over birds and bulgur, and pass the rest.
