Recipe#11257

Title: Pears Wine

From: Philip & Karen Selwyn pkselwyn@erols.com 
 Newsgroups: rec.food.recipes 
 Subject: Dessert for pasta meal 
 Date: 22 Sep 1996 11:33:47 -0600 
 Message-ID: <323A0E0D.11DA@erols.com> 

This is an authentic Italian fruit dessert which should be good with a 
 pasta meal.  It is not original, but it has been in my recipe card file 
 unattributed for so many years that I can't tell you whose recipe it is. 
 Pears Al Vino (Italian Pears in Red Wine)
 8 pears
 3 cups Bordeaux wine (or a California equivalent)
 1 (3 inch) stick of cinnamon
 1 1/2 cups sugar
 3 whole cloves
 1 (2 inch) piece lemon peel
 1/2 cup currant jelly
 1/4 cup Grand Marnier
 lemon juice for flavor adjustment
 juice of 1 lemon for acidulated water
 Fill a very large bowl with water to which the juice of 1 lemon has been 
 added.  Set aside.
 Peel and halve pears.  Using the small scoop of a melon baller, scoop out
 seeds.  Place pears in the bowl of water mixture as they are prepared. 
 Leave them in the water until they are added to the saucepan. 
 In a large saucepan, combine the wine, sugar, cinnamon, cloves, and lemon
 peel.  Bring to a boil.  As soon as the sugar is dissolved, add the pears. 
 Cook over low heat, partially covered until the pears are tender.  When
 the pears are done, remove them from a saucepan and place in a 3 or 4
 quart Pyrex baking dish. 
 Raise the heat under the saucepan and simmer vigorously until the cooking
 liquid is reduced by 1/3 and it lightly coats a spoon.  Add the currant
 jelly to the hot sauce and beat until fully dissolved.  Taste the syrup. 
 If desired, add some lemon juice to increase the tartness.  Add the Grand
 Marnier.  Pour the hot sauce over the pears.  Allow the dessert to cool
 and chill in the refrigerator. 
 Remove the dessert from the refrigerator a little bit before serving to 
 let it begin to approach room temperature.
 Karen Selwyn