Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Pears in Red Wine


1 cup graulated sugar
Pinch cinnamon
1/4 cup lemon juice
6 strips of lemon peel
1 750 ml bottle dry red wine
6 pears

The most successful varieties for poaching are Bosc and Anjou. Unripe pears of either variety also work well with this recipe. You can poach the pears lying in the liquid instead of standing up, but you have to remember to turn them every 30 minutes. The pears will keep for 5 days covered in the liquid.

Preheat oven to 225oF. In a saucepan, combine all ingredients except pears. Bring to a boil and boil for 2 minutes.

Peel pears, leaving stems intact, and place in an ovenproof casserole, standing upright. Make sure the casserole fits the pears and that the sides are high enough for the liquid to come nearly up the stems.

pour over wine mixture and add hot water to bring the liquid up to the stems of pears. Place in oven and bake for 2 to 3 hours or until pears are tender.

Remove pears and place in a serving bowl. Bring wine to a boil and reduce until liquid is dyrupy (about 15 to 25 minutes). Pour over pears and refrigerate until needed. Serve with ice cream sprinkled with 1 tsp ground cinnamon.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.