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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 t Whole cloves
1/4 t 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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“The art of love is God at work through you. #Wilferd A. Peterson”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 874
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 111.4mg
Potassium: 2779.5mg
Carbohydrates: 207g
Fiber: 1.9g
Sugar: 68.1g
Protein: 20.2g


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