| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Desserts | 8 | servings |
INGREDIENTS
| 8 | sm | Pears (Bosc is best); peeled |
| 3 | c | Burgundy |
| 3/4 | c | Sugar |
| Zest of one orange | ||
| 1 | sm | Cinnamon stick |
| 1 | Vanilla bean; split lengthwise | |
| 6 | Peppercorns | |
| 1 | Clove |
INSTRUCTIONS
Pears can be left whole or halved or sliced. Pour the wine in a pot large enough to hold all the pears. Add the sugar, orange zest, cinnamon stick, and the vanilla bean. Tie up the peppercorns and the clove in a little piece of cheesecloth and add it to the pot. Bring to a boil and simmer for 5 minutes. Place the pears in the syrup and simmer gently until pears test soft. Allow pears to cool in their syrup. Serve warm, cold, or at room temperature. Spoon syrup over the served pears. NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to the poaching liquid. Recipe by: Home Chef Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Mar 1, 1999, converted by MM_Buster v2.0l.
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