Pears au champagne

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, .

Similar recipes