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Pears Poached in Burgundy Syrup

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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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