Monday, September 29, 2008

More Pears

I spent a great deal of time yesterday trying to track down a recipe that I had found years ago in Alexandria Virginia. We were at Sutton Market, which apparently doesn't exist any more and I got one of those recipe cards from a "Hay Market" display that was touting red wines...specifically pears poached in red wine. I remember this dish as being particularly delicious and this month in Canadian Living they have a recipe that sounds like it may approach my original tastes....Mulled Poached Pears

MULLED POACHED PEARS

3 cups dry red wine
1½ cups water
1 cup granulated sugar
1 Tbsp lemon juice
6 Bartlett or Anjou pears

Spice Bag:
2 each slices ginger root and strips of lemon rind
2 cinnamon sticks, halved
½ tsp each peppercorns and whole cloves

Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.

In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. heat to low; simmer for 5 minutes.

Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally,until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.

Boil remaining liquid over medium-high heat until about ¾ cup, 25 minutes. Pour over pears. Refrigerate until chilled 4 hours. (Make-ahead Refrigerate for up to 8 hours). Makes 6 servings.


[Canadian Living October 2008]

1 comment:

  1. I believe we got some lovely recipes from our LCBO cook book last christmas. I've given mine to Andrea but you probably still have yours.

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