Heat sugar, wine, 1 cup water, cinnamon and lemon peel over medium heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer for 5 mins or until slightly reduced. Add pears and simmer, uncovered, for 20-30 mins or until tender, turning pears occasionally during cooking so they color evenly.
Remove pears and cover to keep warm. Boil remaining liquid for about 10 mins or until syrupy. Serve pears with red wine syrup and ice-cream or heavy cream.
Place the wine, sugar, honey, lemon juice, cinnamon
>wine, orange juice, sugar, lemon juice and cinnamon sticks in
ins then let cool. Whisk in creme fraiche then freeze for
semble.
TO MAKE POACHED PEARS: Peel pears, and place in a medium saucepan
Combine the wine, sugar, cinnamon, orange peel and 1 cup water in a large saucepan on medium heat. Stir for 2 mins, until the sugar dissolves. Increase the heat to high and bring to a boil.
Reduce the heat to low and add the pears. Cover and poach for 30-45 mins, until just tender. Remove the pears and place in heatproof serving bowls.
Increase the heat to high and boil the liquid, uncovered, for 10 mins, until reduced and syrupy. Pour over the pears and serve with whipped cream.
Melt the butter in a large pan and add
Combine the red wine, sugar, cinnamon, cloves, orange zest,
In measuring cup, pour boiling water
or 2 to 4 hours in red wine.
Remove beef and reserve
Combine shallots and garlic in a large skillet over medium
Place the pears in a saucepan then pour over the red wine, sugar and port. Add the juice and zest of the lemon, ginger and the cinnamon stick then bring to the boil.
Simmer in the red wine mixture until the pears are bright red and almost tender, about 20 minutes. Carefully remove the pears from the liquid, then boil the pear liquid until it has reduced and is syrupy.
Return the pears to the syrup and allow the mixture to cool until ready to serve.
he bottoms of pears, and stand them upright in the bottom of
Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.
Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
Simmer for 10 minute.
Add the plums and cook for another 5 minute or until the plums are soft.
remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
serve at room temperature with ice-cream.
gar, wine, water, cinnamon, cloves and lemon rind in a
est, cinnamon sticks, and cloves in a multi-functional pressure cooker
Combine wine, sugar, cinnamon stick, bay leaf, and vanilla in 9 inch round pie plate or other baking dish.
Stir to blend.
Cut thin slice from the bottom of each pear so it will stand upright. Place pears in wine mixture and spoon a little sauce over each pear.
Bake at 350\u00b0 for 45 to 55 minutes, basting frequently with wine as it thickens and pears become tender.
Remove bay leaf and vanilla bean if used.
Serve warm or at room temperature with wine spooned over each serving.
Serves 4.
nough to put your steamer in or a casserole dish).
tand upright.
In a medium stockpot, combine the wine, water, sugar