Pears A La Bordelaise Recipe
Ingredients
| Pears | 6 | |
| Lemon juice | ||
| 1/2 cup red Bordeaux wine | ||
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon stick | 1 3 Inch | |
| 1 small piece lemon peel | ||
| 2 tablespoons rum or cognac (optional) | ||
Directions
1. Peel and core the pears, cutting each into lengthwise halves. To prevent the pears from darkening, brush them with lemon juice or drop into water containing a little lemon juice.
2. In a saucepan combine the wine, sugar, cinnamon and lemon peel. Bring to a boil, stirring. Add two or three pear halves at a time and cook gently until tender. Repeat the process until all the pears have been cooked.
3. Cook the syrup until reduced to about one-half the original quantity. Pour over the pears and chill.
4. If desired, add rum before serving. Pour over the pears and ignite at the table.
2. In a saucepan combine the wine, sugar, cinnamon and lemon peel. Bring to a boil, stirring. Add two or three pear halves at a time and cook gently until tender. Repeat the process until all the pears have been cooked.
3. Cook the syrup until reduced to about one-half the original quantity. Pour over the pears and chill.
4. If desired, add rum before serving. Pour over the pears and ignite at the table.
Chef
