| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Ripe pears | |
| 1 | Lemon | |
| 1 | Bottle Zinfandel | |
| 1 | Whole vanilla bean; split in half | |
| 1/2 | ts | Black peppercorns |
| 1/2 | Cinnamon stick | |
| 1/3 | c | Sugar |
| 1 | Basket fresh raspberries | |
| Fresh mint sprigs for garnish |
INSTRUCTIONS
Peel, halve, and core the pears. Rub each half with lemon juice. In a heavy, nonreactive saucepan, bring the Zinfandel, vanilla bean, peppercorns, cinnamon stick, and sugar to a boil. Reduce the heat, add the pears and poach them until tender, approximately 20 minutes. (The time will vary depending upon the ripeness of the fruit.) Remove the pears and drain them thoroughly, reserving the poaching liquid. Arrange 2 pear halves per serving on warm plates. Toss the raspberries in the poaching liquid, then drain them immediately so that they are warm but not mushy. Serves 4. Presentation: Sprinkle the warm berries over the pears. Garnish with the mint sprigs. Serve immediately. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on Jan 3, 1998
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