POIRES AU VIN (Pears cooked in wine)
Ingredients for 4 servings:
2 pounds small pears,
150 g ( 3/4 cup) sugar,
3 cups red wine, claret or burgundy
1 cup water
1 unpeeled orange,
3 cinnamon sticks
Wash and peel the pears. Cut a little off the bottom so that they
stand upright, and core them with a melon baler. Place them in a pot
with the wine, water, sugar, cinnamon and the orange (washed and
quartered, still unpeeled).
Cook until tender, 20-30 minutes approximately depending on the size
of the pears. Disregard cinnamon and orange. Serve chilled.
Use lemon instead of orange.
Or use vanilla pod instead of cinnamon.
Or use allspice
POIRES AU COINTREAU (Pears in Cointreau)
4 firm Bosc pears with stems intact
2 cups water
Juice of 1 lemon
Peel of 1 orange
3 sprigs of fresh mint
3/4 cup sugar
1 cup Cointreau
Pare and core the pears, leaving the stems on. Cut a thin slice from
the bottom of each pear so that it can stand upright. Place pears in
a 3 qt. Saucepan with remaining ingredients except the Cointreau.
Bring to a boil; reduce heat and let pears simmer, uncovered, until
they are fork tender. Let pears cool in the liquid. Discard peel and
mint. Add pears and liquid to a serving bowl and pour on the
Cointreau. Spoon syrup over the pears and chill before serving.