INGREDIENTS

INSTRUCTIONS

Pare the pears, leaving stems intact.  With paring knife or vegetable
peeler, remove as much of the cores as possible from the blossom ends.
Place wine and sugar in a non-corrodible pan just large enough to  hold
the pears.  Cook, stirring occasionally, over high heat until  sugar is
just dissolved.  Reduce heat to medium and add pears and  peppercorns.
Simmer pears, turning them occasionally, until they are tender, about
25 minutes.  Remove from heat and let them cool to room temperature,
then transfer the pears to a serving dish. Strain poaching liquid and
boil until it is reduced by half.  Cool to room temperature.  Whip the
cream to soft peaks, with a little sugar if desired. Chill  the cream
for a few minutes or as long as 2 hours. Pour poaching  liquid over
pears and serve the whipped cream on the side.  From Susan Belsinger
and Carolyn Dille's "Peppercorns Around the  World" article in "The
Herb Companion." Dec. 1992/Jan. 1993, Vol. 5,  No. 2. Pg. 48.  Posted
by Cathy Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 54.3mg
Sodium: 15.2mg
Potassium: 30mg
Carbohydrates: 12.2g
Fiber: 0g
Sugar: 11.1g
Protein: <1g