Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 quart | Bottle dry red wine |
| ½ cup | Sugar |
| 4 \N | Cinnamon sticks |
| 8 \N | Whole cloves |
| 2 teaspoons | Lemon juice |
| 8 larges | Pears |
| 1 cup | Heavy cream |
| 1 teaspoon | Vanilla |
Place the wine, sugar, cinnamon, cloves and lemon juice in a large saucepan. Simmer them uncovered for about 10 minutes until the mixture thickens slightly. Peel the pears but leave the stems on.
Place them in the wine mixture, cover and cook them for ½ hour. The wine should be simmering gently. Baste the pears occasionally. Beat the cream until it is stiff and fold in the vanilla. The pears can be served warm or chilled. if possible stand each pear, stem up, in a glass dessert dish and pour the wine around it Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman