Poached Pears In Australian Shiraz With A Pastry Twirl

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CATEGORY	CUISINE	TAG	YIELD
	Australian	Tamara3	1	Servings

INGREDIENTS

6		Firm-ripe Bartlett pears
		peeled but with
		stems intact
750		Australian shiraz of your
		choice or other red
		wine
1	c	Sugar
3/4	c	Tawny Port
		Juice and zest of 1 lemon
1		50 grams piece ginger
		peeled and bruised
1		Sheet puff pastry
3	T	Sugar
1	t	Cinnamon

INSTRUCTIONS

Place the pears in a saucepan then pour over the red wine, sugar and
port. Add the juice and zest of the lemon and the ginger then bring  to
the boil.  Simmer in the red wine mixture until the pears are bright
red and  almost tender, about 20 minutes. Carefully remove the pears
from the  liquid, then boil the pear liquid until it has reduced and is
syrupy.  Return the pears to the syrup and allow the mixture to cool
until  ready to serve.  To make the sugar twists, lay the pastry on a
flat surface and brush  with a little water. Sprinkle the sugar over
the top and press down  to make sure it adheres a little. Slice the
pastry into strips, 1cm.  thick. Pick up one strip and twist each end
in the opposite direction  until the strip resembles a rope. Carefully
lay the twists on a  baking sheet or tray and bake at 220c. for 5-10
minutes or until very  golden brown and crisp. Remove from the oven and
allow to cool.  Serve the pears warm or cool, accompanied by fresh
clotted or thick  cream.  Converted by MC_Buster.  Per serving: 1357
Calories (kcal); 21g Total Fat; (13% calories from  fat); 8g Protein;
296g Carbohydrate; 0mg Cholesterol; 136mg Sodium  Food Exchanges: 4
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4  Fat; 16 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1541 Calories From Fat: 3 Total Fat: <1g Cholesterol: 1.2mg Sodium: 46.9mg Potassium: 569.2mg Carbohydrates: 260.1g Fiber: 1.4g Sugar: 245.3g Protein: 1.2g