INGREDIENTS

INSTRUCTIONS

1. Peel pears. Core pears by cutting a cone-shaped wedge from the bottom of
each. Leave stems intact. Discard seeds and cores. Wash and julienne a
bunch of basil.
2. Place wine and sugar in a medium non-aluminum saucepan. Add julienned
basil and bring mixture to a boil over medium-high heat. Place pears
upright in poaching liquid, reduce heat, and simmer until pears are tender
and do not offer resistance when pierced with a sharp knife (about 20
minutes).
3. Remove fruit with a slotted spoon to a serving dish. Return syrup to a
boil and reduce by half to about 1 cup (about 10 minutes). Pour syrup over
pears and cool for 3 hours in refrigerator.
4. To serve, place pears in stemmed glasses, spooning some of the cooking
juices over each fruit. Garnish with basil leaves.
Zinfandel Peaches: Follow recipe for Zinfandel Pears; substitute 6 peaches
for pears. Peel peaches with a sharp knife, or dip in a pan of boiling
water for about 1 minute to loosen skin and peel by hand. Halve and remove
pit. Place in poaching liquid and cook until tender (15 to 20 minutes).
Proceed with recipe.
Recipe By     : the California Culinary Academy
From: Dianar@delphi.Com               Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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