Spiced Pears in Red Wine
Source of Recipe
Cook Now, Serve Later
List of Ingredients
2 cups dry red wine
1 cup cold water
2 tablespoons sugar
1 tablespoon lemon juice
1 cinnamon stick, broken
6 whole cloves
6 medium firm-ripe pears (Bartlett)
core, peel and leave stems on
1 cup vanilla sauce (see recipe) Recipe
In large stainless steel or enamel saucepan, bring wine, water, sugar, lemon juice, cinnamon stick and cloves to boil over medium heat. Place pears, stem side up, in the saucepan, and adjust the heat so the wine mixture barely simmers. Cook the pears, uncovered, basting frequently, until barely tender (about 15 minutes). Remove from heat and let cool to room temperature, continuing to baste frequently. Discard the cinnamon stick and cloves. Cover the pears and chill for at least 2 and up to 24 hours, basting occasionally. To serve, spoon into each dish about 1/3 c. vanilla sauce and stand pear in it. Or spoon about 1/4 c. of the poaching liquid over each pear. Serves 6.
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