| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Dry red wine |
| 1/2 | c | Water |
| 1/3 | c | Sugar |
| 1/4 | c | Fresh lemon juice |
| 1 | Cinnamon stick | |
| 1/4 | t | Whole cloves |
| 1/4 | t | Whole allspice |
| 3 | Firm-ripe bosc pears | |
| 2 | Shallots, minced |
INSTRUCTIONS
In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer syrup 5 minutes. Peel and core pears and cut into 1/4-inch dice. Poach pears in syrup at a bare simmer, uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan from heat and stir in shallots. Relish may be made 1 week ahead and chilled, covered. Serve relish chilled or at room temperature with poultry or pork. Yield: 2 1/4 cups Recipe by: Cooking Live Show #CL8990 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 111.4mg
Potassium: 2779.5mg
Carbohydrates: 207g
Fiber: 1.9g
Sugar: 68.1g
Protein: 20.2g