Poires Bourguigonne (Pears poached in red wine)
From The New Jewish Holiday Cookbook
Prep time: 10 minutes
Poaching time: 15-20 minutes (depending on size and type of pears)
6 medium firm ripe pears (like Anjou or Bartlett)
1½ cups sweet red wine
1½ tbsp lemon juice
2 tsp, grated orange zest
2 (3”) cinnamon sticks or ½ tsp ground cinnamon
1. Peel the pears and cut them in half length-wise. Scoop out the seeds, leaving the halves in tact.
2. In a large saucepan, combine the remaining ingredients and bring to a boil over medium-high heat. Add the pear halves and cover the pan. Lower the heat and simmer the pears for 10-20 minutes depending on the type and size of the pears.
3. Baste them frequently with the wine syrup so all the pears will have that gorgeous pinky red color. The pears are done when they are tender but not mushy.
4.Serve them lukewarm, at room temperature or chilled with a little of the wine syrup poured over each pear.
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