| 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 |
ts |
Whole cloves |
| 1/4 |
ts |
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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