| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 6 | Servings | ||
INGREDIENTS
| 2 | c | Dry white wine |
| 2 | c | Water |
| 1/2 | c | Sugar |
| 1/4 | c | Lemon juice |
| 4 | 2-inch strips lemon peel | |
| 1 | Stick cinnamon, 3-inches | |
| long | ||
| 6 | Firm Bartlett or Anjou pears |
INSTRUCTIONS
In 9-inch saucepan place wine, water, sugar, lemon peel & cinnamon stick. Bring to boil over moderate heat & simmer, stirring occasionally, until sugar dissolves. Meanwhile, peel pears and, leaving stem end intact, scoop out core from the blossom end with a knife. Sprinkle pears with lemon juice to keep them from turning brown. When pears are peeled & coated with lemon juice, add remaining lemon juice to sugar syrup & place pears in syrup, stem end up. Simmer pears uncovered 1 hour or until tender, turning them from side to side 5 or 6 times, but always leaving the stems up. When pears are tender, spoon them into a serving dish, strain the syrup over them & chill in refrigerator for several hours before serving. Makes 6 servings. MRS B.S. (NOVIE) GILLESPIE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.9mg
Potassium: 86.8mg
Carbohydrates: 27.5g
Fiber: <1g
Sugar: 17.9g
Protein: <1g