Pears Poached in Red Wine from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Poires au Vin Rouge is a terrific way of preparing autumn pears, and fills the house with a marvellous scent of wine and spices. The juice makes a wonderful spicy punch – just add a little cognac!
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Ingredients
- 1 bottle red Burgundy
- 4 cloves
- 2 blades of mace
- 100 g unrefined caster sugar
- 6 pears
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