12 pitted dried plums or prunes (or cherries, or cranberries)
2 cups red wine
1 cup water
3/4 cup sugar
2 3-inch strips of lemon zest (or more)
3 cinnamon sticks
4 peppercorns (or more)
3 cloves
4 pears, pealed, cut in half and cored (Bosc, Bartlett or Comise)
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For four servings:
In a medium stainless-steel saucepan, combine the dried fruit, red wine, water, sugar, zest, cinnamon sticks, peppercorns, and cloves and bring to a simmer over moderately high heat. Reduce the heat and simmer, partially covered for five minutes
Add the pears and bring back to a simmer over moderately high heat. Reduce the heat and simmer until the pears are tender when pierced (10-12 minutes). If you have chosen hard pears, add another five or so minutes to the cooking time until tender. Transfer the fruit and liquid to a medium glass or stainless steel bowl. Let cool and then chill. Serve two pear halves with the dried fruit with a garnish of a cinnamon stick and a sprig of green min
Note: Try any combination of dried fruits and spices that can include other colored peppercorns or star anise. Use your imagination!
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