Pears Poached In Burgundy Syrup

Recipe Ingredients

8 teaspoons	40ml	Pears - (Bosc is best), (small) peeled
3 cups	711ml	Burgundy
3/4 cup	148g / 5.2oz	Sugar
		One orange - zest of
1		Cinnamon stick (small)
1		Vanilla bean - split lengthwise
6		Peppercorns
1		Clove

Recipe Instructions

Pears can be left whole or halved or sliced. Pour the wine in a pot large enough to hold all the pears. Add the sugar, orange zest, cinnamon stick, and the vanilla bean. Tie up the peppercorns and the clove in a little piece of cheesecloth and add it to the pot. Bring to a boil and simmer for 5 minutes. Place the pears in the syrup and simmer gently until pears test soft. Allow pears to cool in their syrup.

Serve warm, cold, or at room temperature. Spoon syrup over the served pears.

Posted to the BBQ Mailing List by Bill Ackerman <[email protected]> on Mar 1, 1999.

Source:
Home Chef

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