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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

1/2 c Dry red wine
1/2 c Water
1/3 c Sugar
1/4 c Fresh lemon juice
1 Cinnamon stick
1/4 ts Whole cloves
1/4 ts Whole allspice
3 Firm-ripe bosc pears
2 Shallots; minced

INSTRUCTIONS

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 1/4-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: 2 1/4 cups
Recipe by: Cooking Live Show #CL8990
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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