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  Added: Apr 07, 2006  •  Visited (452)  •  Print version Print this recipe (68)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pears Poached In Red Wine
(Poires Pochees au Vin Rouge)
What You Need:
  • 2 cups dry red wine
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1 two-inch stick of cinnamon or ˝ teaspoon ground cinnamon
  • 6 small or 3 large ripe but firm pears, peeled, cored and halved

  • How To Cook:
    1. In a 12-inch enameled saucepan, bring the wine, lemon juice, sugar and cinnamon to a boil over moderate heat, stirring until the sugar dissolves. Add the pear halves, partially cover the pan and reduce the heat to low. Cook the pears at a very slow simmer for 15 to 20 minutes, or until they are soft but not mushy when pierced with the tip of a sharp knife.

    2. Cool the pears in the syrup until they are lukewarm. If you would like to serve the pear halves warm, discard the cinnamon stick and use a slotted spoon to transfer the pears to dessert dishes, small bowls or champagne glasses. Spoon a bit of the syrup over them. To serve the pears cold, refrigerate them in the syrup in a large bowl or baking dish until they are thoroughly chilled.
     
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Fruits » Pear
    Main Ingredient » Condiments » Wine
    Dish » Desserts

     





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