"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Wine Poached Pears Recipe

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This recipe for Wine Poached Pears, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Zecchini
Added: Monday, December 8, 2008


Boil; Add and Poach:
2 c. dry red wine
2 c. apple cider or juice
1/2 c. sugar
2 strips lemon peel
1 vanilla bean, split
1 cinnamon stick
2 Anjou, Bosc or Bartlett pears, peeled

Reduce; Serve pears with:
1 cup poaching liquid
1/2 c. blackberries, divided
1/4 c. Greek yogurt, divided

Boil wine, cider, sugar, lemon peel, vanilla bean and cinnamon in a saucepan over high heat. Reduce heat to low, add pears and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least an hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller.
Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.




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