| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Port |
| 1/4 |
c |
Sugar |
| 3 |
|
Lemon (2") rind strips |
| 1 |
tb |
Lemon juice |
| 15 |
|
Black peppercorns |
| 1 |
|
Cinnamon (3") stick |
| 4 |
md |
Peeled Bartlet pears, cored and halved lengthwise |
INSTRUCTIONS
Combine first 7 ingredients in a large saucepan; bring to a boil. Add pear
halves; cover, reduce heat, and simmer 8 minutes or until tender. Remove
pear halves with a slotted spoon, and place in a large shallow dish. Cover
and chill.
Bring wine mixture to a boil and cook for 8 minutes or until reduced to 1
cup. Discard lemon rind and spices. Pour wine mixture into a small bowl;
cover and chill.
Place the pear halves on individual dishes; top with sauce.
NUTRITIONAL INFORMATION per serving: 157 Calories; 1g Protein; .7g Fat; 40g
Carbohydrate; 0mg Cholesterol; 14mg Sodium
Posted to Recipe Page 13 October 96
Date: Sun, 13 Oct 1996 11:03:29 +0600
From: Gourmet Connection <capco@norwich.net>
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