Port-Poached Pears

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<mx2 source= " MasterCook 6.0 " date= " January 15, 2001 " >

<Summ>

<Nam>

Port-Poached Pears

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<RcpE name= " Port-Poached Pears " author= " Cooking Live #9621: Comfort Foods: Slow

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Port-Poached Pears

 

Recipe By :Cooking Live #9621: Comfort Foods: Slow Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 (about 1 pound) firm pears

1/2 lemon

2 cups dry red wine

1 cup ruby port

3-inch cinnamon stick

4 whole cloves

2 3 by 1-inch strips fresh lemon rind

1/4 cup sugar

 

Peel the pears and put them in a bowl of cold water acidulated with the juice of

the lemon. Cut the pears into slices and return

sliced pears to acidulated water. In a small saucepan combine the red wine, the

Port, the cinnamon stick, the cloves, and the rind,

bring the liquid to a boil, and boil the mixture for 5 minutes. Add the sugar

and simmer the syrup, stirring, until the sugar is

dissolved. Add the pear slices, drained, and simmer them for 5 to 7 minutes, or

until they are tender. Let the pear slices cool

completely in the syrup. The pear slices may be prepared up to this point 1 day

in advance and kept covered and chilled in the

syrup. Divide the pear slices among 4 bowls and spoon some of the syrup over

each serving.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KES on 1/14/01 "

 

- - - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " firm pears " unit= " (about 1 pound) " qty= " 2 " ></IngR>

<IngR name= " lemon " qty= " 1/2 " ></IngR>

<IngR name= " dry red wine " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " ruby port " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " 3-inch cinnamon stick " ></IngR>

<IngR name= " cloves " unit= " whole " qty= " 4 " ></IngR>

<IngR name= " strips fresh lemon rind " unit= " 3 by 1-inch " qty= " 2 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Peel the pears and put them in a bowl of cold water acidulated with the juice of

the lemon. Cut the pears into slices and return

sliced pears to acidulated water. In a small saucepan combine the red wine, the

Port, the cinnamon stick, the cloves, and the rind,

bring the liquid to a boil, and boil the mixture for 5 minutes. Add the sugar

and simmer the syrup, stirring, until the sugar is

dissolved. Add the pear slices, drained, and simmer them for 5 to 7 minutes, or

until they are tender. Let the pear slices cool

completely in the syrup. The pear slices may be prepared up to this point 1 day

in advance and kept covered and chilled in the

syrup. Divide the pear slices among 4 bowls and spoon some of the syrup over

each serving.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 1/14/01 " />

</RcpE></mx2>