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Pears Burgundy

10 Bartlett pears
1 tb Butter or margarine
1 1/4 c Sugar
3 tb Chopped walnuts
1 c Dry red wine
1 Stick cinnamon
1 Piece lemon peel
1/4 c Rum or brandy (optional)

Peel 4 pears, halve, core and chop fine. Put in saucepan with butter and 1/4 cup sugar and cook, stirring frequently , until very soft. Add nuts and set aside. Peel remaining pears, keeping stems intact. If necessary slice piece from bottom so that pears will stand upright. Set pears upright in cooker . Mix remaining sugar, the wine, cinnamon, lemon peel and coloring if used . Pour over pears, cover and cook on low 4 to 6 hours or until pears are tender. Spoon reserved pear sauce into shallow bowl. Stand pears in the mixture Reduce wine mixture to about half in saucepan. Spoon over pears. Warm rum if used, pour over pears and ignite Makes 6 servings.

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