Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

1 1/2	c	Dry red wine
1/2	c	Orange juice
1/3	c	Sugar
1/4	c	Fresh lemon juice
1		Cinnamon stick
4		Bosc pears
1/2	c	Chilled whipping cream
1	tb	Cognac **
1	tb	Sugar

INSTRUCTIONS

http://www.geocities.com/NapaValley/4908/pear.htm
Combine wine, orange juice, sugar, lemon juice and cinnamon stick in large,
heavy saucepan. Bring to boil over medium heat, stirring until sugar
dissolves. Remove from heat.
Peel pears, leaving stems intact. Cut small slice off the bottom of each
pear so it will stand upright. Arrange pears on their sides in saucepan.
Cover and simmer until pears are tender but still hold their shape, turning
once, about 15 minutes per side. Using a slotted spoon, transfer pears to
upright position in glass baking dish.
Boil cooking liquid until reduced to approximately 1/2 cup, about 9
minutes. Watch carefully to make sure liquid is not reduced too far. Pour
into small bowl, cover and chill sauce and pears separately until cold, at
least 2 hours or up to one day.*
Beat cream in large bowl until soft peaks form. Add Cognac ** and sugar and
beat until stiff peaks form.
Transfer pears to upright position on serving plates. Spoon on red wine
sauce and top with whipped cream.
* I have served this hot before and it is quite good. ** Actually just
about any liqueur will do. I particularly like the results I have had using
Amaretto.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998

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