Baked Pears In Burgundy Sauce* * * * * - cooking recipe

Ingredients

8 pears, peeled, cored and halved lengthwise
2 c. Burgundy
2 c. sugar
6 sticks cinnamon (3-inch)
10 whole cloves
1/4 tsp. salt
2 lemons, sliced thin
1/2 pt. whipping cream, whipped

Preparation

What could be better on a cold winter day than a bowl of chili?
Eileen is a cousin's wife who came originally from East St.
Louis, Illinois.
I'm sure she found this recipe when she moved to Texas and am I glad she did.
The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.