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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 | |
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