|1¼ cup||Packed brown sugar|
|2½ cup||Dry red wine|
|6||Ripe USA Bosc pears; peeled and cored|
Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole, or cut in half and poached. Add pears to wine mixture and heat until just simmering*. Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight.
Gently remove them from the poaching liquid and drain briefly on paper towels.
Serve with Creme Anglaise, whipped cream, or a reduction of the poaching liquid. Garnish with fresh mint. To reduce poaching liquid, boil until liquid is reduced by ⅔, or becomes a light syrup.
* You may poach 2 or 3 pears at a time, removing when poached, adding rest of pears or halves.
Quantity: Serves 6 if using whole pears; serves 12 if using pear halves.
This will depend on the size of pears you select.
Always be sure to use ripe pears.
Per serving: 1540 Calories (kcal); 4g Total Fat; (3% calories from fat); 2g Protein; 295g Carbohydrate; 0mg Cholesterol; 545mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 18 Other Carbohydrates
Converted by MM_Buster v2.0n.
Random recipe of the day