Pears A La Claude

Description:
Poached pears in a Cabernet sauce

Ingredients:
4 cups Cabernet
4 cups water
3 cups white sugar
1 cup brown sugar
2 caps full of vanilla
2 tbs. cinnamon
2 tbs. fresh nutmeg
1 tbs salt

Directions:
Add all ingredients into large pot and warm to melt sugar.
Core and peel pears, cut bottoms so they stand flat on a plate. Poach until tender but not mushy; time varies depending on ripeness.
I serve with a piece of bundt cake drizzled with a pear syrup made by adding enough sugar to some of the poaching liquid and cooking till a syrup
Then I fill the center with creme freshe and decorate with olive leaves to look like a bunny and top with a small flower. You can then save the liquid in refrigerator and use over and over.



Recipe Summary:
Yield: a zillion
Prep Time: 1/2 hr.
Cook Time: 20 min + or -
Comments:



Other recipes by Relais du Soleil:
Nimi's Red Pepper Sauce
It Must Be Sunday
Nimi's Swedish Pancakes
Claude's French Onion Soup
Blood Orange Olive Oil & Poppy Seed Bunt Cake




Recipe Provided By:
Relais du Soleil
Glen Ellen, CA

Glen Ellen Bed and Breakfast Inns