Yield: 10 Servings
Measure | Ingredient |
---|---|
10 \N | Pears |
3 pounds | Sugar |
2 quarts | Water |
4 \N | Sticks cinnamon |
¼ ounce | Cloves |
\N \N | Champagne |
Peel and core pears. Put all ingredients together in saucepan, except champagne. Bring to a full boil, then simmer until pears are tender to the touch. Do not overcook. Let cool. When ready to serve, place 1 pear each in champagne glasses, cover with juice; then add 3 ounces of champagne over each pear.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .