Pears And Plums In Wine Recipe
Pears And Plums In Wine is an irresistible dessert recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan following.
Ingredients
2 oranges
1/4 cup orange liqueur
8 firm ripe pears
Acidulated water (water with small amount of lemon juice added)
3 cups Bordeaux or other dry red wine
1 1/2 cups sugar
1 3-inch piece cinnamon stick
1 2-inch strip lemon peel
3 whole cloves
16 red plums
1/2 cup currant jelly
1 tablespoon fresh lemon juice
Directions
With sharp knife, carefully remove zest from orange.
Cut zest into fine strips and parboil 10 minutes.
Drain and place in small bowl.
Add liqueur and set aside.
Carefully peel pears without removing stems and drop immediately into acidulated water.
Combine wine, sugar, cinnamon, lemon peel and cloves in 2- to 2 1/2-quart saucepan; bring to boil over high heat.
As soon as sugar is dissolved, reduce heat to low and add 2 to 3 pears.
Cover and poach until tender, about 20 to 30 minutes.
Remove pears from liquid and place in large bowl.
Repeat with remaining pears.
When pears have been cooked, add all plums to poaching liquid; cover and cook over low heat 10 minutes.
Remove and add to bowl with pears.
Reduce remaining poaching liquid over medium heat until it lightly coats a spoon and becomes slightly syrupy.
Add jelly and mix until completely dissolved.
Stir in lemon juice.
Add reserved orange peel and liqueur and pour over fruit.
Chill thoroughly.
Cut zest into fine strips and parboil 10 minutes.
Drain and place in small bowl.
Add liqueur and set aside.
Carefully peel pears without removing stems and drop immediately into acidulated water.
Combine wine, sugar, cinnamon, lemon peel and cloves in 2- to 2 1/2-quart saucepan; bring to boil over high heat.
As soon as sugar is dissolved, reduce heat to low and add 2 to 3 pears.
Cover and poach until tender, about 20 to 30 minutes.
Remove pears from liquid and place in large bowl.
Repeat with remaining pears.
When pears have been cooked, add all plums to poaching liquid; cover and cook over low heat 10 minutes.
Remove and add to bowl with pears.
Reduce remaining poaching liquid over medium heat until it lightly coats a spoon and becomes slightly syrupy.
Add jelly and mix until completely dissolved.
Stir in lemon juice.
Add reserved orange peel and liqueur and pour over fruit.
Chill thoroughly.
