Spiced pear and shallot relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry red wine |
| ½ | cup | Water |
| ⅓ | cup | Sugar |
| ¼ | cup | Fresh lemon juice |
| 1 | Cinnamon stick | |
| ¼ | teaspoon | Whole cloves |
| ¼ | teaspoon | Whole allspice |
| 3 | Firm-ripe Bosc pears | |
| 2 | Shallots, minced | |
Directions
In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer syrup 5 minutes.
Peel and core pears and cut into ¼-inch dice. Poach pears in syrup at a bare simmer, uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan from heat and stir in shallots. Relish may be made 1 week ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry or pork.
Yield: 2¼ cups
Recipe courtesy of Gourmet Magazine COOKING LIVE SHOW #CL8990