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Pears Poached in Red Wine and Blackcurrant
Poires Belle Dijonnaise

Serves: 6 : 6

Select a pot large enough for the pears to fit, standing up. Pour the wine into the pot, add the sugar, cinnamon stick and vanilla bean. Put the peppercorn and clove into a tea ball (or wrap in cheesecloth) and add them to the wine. Bring to a boil and simmer 5 minutes. Peel the pears; keep them whole and do not stem them. Immerse them in the wine syrup and simmer around 20 minutes until they are tender. Let them cool in the syrup. Place the pears in six serving dishes. Remove all spices from the wine syrup, add the blackcurrant syrup and stir. Pour on top of the pears and refrigerate for one hour before serving. Note: if the wine syrup is not thick enough after cooking, add 1 teaspoon of cornstarch mixed with a little water).

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Recipe Category: Desserts

6 medium size pears, ripe but firm
1 bottle red wine, preferably Pinot Noir
3/4 cup sugar
1/2 cinnamon stick
1 vanilla bean
6 black peppercorns
1 clove
1/2 cup blackcurrant syrup Available Online

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