Recipe#11258

Title: Pears Wine 02

From: Som downss@nevada.edu 
 Newsgroups: rec.food.recipes 
 Subject: Pears in Red Wine--Traditional 
 Date: 5 Apr 1998 06:21:08 -0600 
 Message-ID: Pine.OSF.3.96.980402194747.22150B-100000@pioneer.nevada.edu 

1 bottle (about 4-5 cups) good quality red wine (an inexpensive Italian
    wine works very well)
 2-3 dry bay leaves (or one fresh)
 1 teaspn of the following: black peppercorns, anise seeds (the small
   kind), fennel seeds, coriander seeds (optional)
 2 one-inch sticks of cinnamon
 2 whole cloves
 2 three-inch strips of fresh orange peel
 1 cup granulated or extra fine sugar
 4 large, soft pears (bosc work very well)
 Wash and peel the pears. Core them from the bottom: make a hole
 about the size of a quarter through the bottom and carefully remove
 the seed cavity. Set the pears aside in a bowl of cold water. Keep
 the pear's stem on the pear: it looks good when serving.  In a
 sauce pan which is tall and just large enough to fit the four pears
 without piling them, add the wine and other flavoring ingredients.
 Stir and heat the wine over med-high heat until simmering.
 When simmering, slip in the pears one at a time. Be sure that the
 liquid covers each pear as much as possible. Allow to return to a
 simmer; reduce heat to medium, cover slightly, and stir often to
 be sure all sides of the pears are stained by the sauce.
 After about 20-25 minutes, the pears should be stained to a light
 wine color. Remove them with a slotted spoon, being sure to drain
 any extra sauce from their hollowed cavities back into the pot.
 Place the pears either into a dessert goblet or a marinating bowl.
 Increase the heat to med-high, or high, and reduce the sauce until
 it is thick and tends to coat the back of a spoon (about 15-25
 minutes).  Remove from heat, drain the wine from all the seeds and
 other items, and allow to cool completely. Discard the flavoring
 items.  Once the sauce has cooled, pour it over each pear. Store
 in the frig for at least three hours before eating. *
 * The ideal way to store them is to make sure the pears are completely
 submerged under the sauce (as much as possible) and to allow the
 pears to marinate for up to three days. The pears become a deep,
 rich red wine color and full of complex flavors.
 Serve with a light flavored ice cream, a whipped cream, or enjoy
 alone with sauce drizzled on top. Garnish with orange zest.