Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

COOKING LIVE SHOW #CL8990

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