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Pears Poached In Burgundy Syrup


8 small pears; (Bosc is best),
-- peeled
3 cups Burgundy
3/4 cup sugar
one orange; zest of
1 small cinnamon stick
1 vanilla bean; split lengthwise
6 peppercorns
1 clove

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 on Mar 1, 1999. - - - - - - - - - - - - - - - - - - NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to the poaching liquid.

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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