Tasted but not P-G tested.
4 ripe Bosc pears
1 bottle red wine
1/2 cup sugar
1 cinnamon stick
1 vanilla bean, split
Lemon peel
Orange peel
2 tablespoons cornstarch
Peel pears, leaving stems intact. Trim the bottoms so that they can stand upright. In a medium saucepan, bring all of the ingredients, except the pears and cornstarch, to a boil. Reduce heat and simmer for 5 minutes. Add the pears, stem side up, and cook for 25 minutes.
Remove the pears and place upright on a tray. Strain the liquid into a small saucepan, add cornstarch and cook over medium heat, stirring constantly for about 15 to 20 minutes until the liquid is thick and shiny. Brush syrup over the pears and refrigerate. Serve with whipped cream and cinnamon. Serves 4.
Cookbook Committee in "An Acquired Taste"
Thursday, December 21, 2000
