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Recipe by: smail
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See below ingredients and instructions of the recipe
1/2 c Dry red wine
1/2 c Water
1/3 c Sugar
1/4 c Fresh lemon juice
1 Cinnamon stick
1/4 ts Whole cloves
1/4 ts Whole allspice
3 Firm-ripe Bosc pears
2 Shallots, minced
In a saucepan bring wine, water, sugar, and lemon juice to a boil,
stirring to dissolve sugar. Tie spices in a cheesecloth bag and add
to wine syrup. Simmer syrup 5 minutes.
Peel and core pears and cut into 1/4-inch dice. Poach pears in syrup
at a bare simmer, uncovered, stirring once or twice, 5 minutes and
discard spice bag. Remove pan from heat and stir in shallots. Relish
may be made 1 week ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry or pork.
Yield: 2 1/4 cups
Recipe courtesy of Gourmet Magazine
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