Poires Au Vin Rouge (Pears In Red Wine) Recipe


Ingredients

4 large or 6 small pears
1 cup burgundy or claret wine
3 tablesp. granulated sugar


Directions

1 1" stick cinnamon

Small piece of lemon rind

1. Pare pears; leave small ones whole; halve and core larger pears.

2. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to
boil.

3. Add pears; cover; simmer about 40 min. or until pears are tender,
turning once. Discard cinnamon, lemon rind.

4. Serve pears with syrup, either warm or cold. Makes 4 to 6 servings.


Servings: 4 servings

 

 

Poires Au Vin Rouge (Pears In Red Wine) Recipe brought to you by Recipe Ideas


Categories: Alcohol; Beverages; Fruit; Pear; Wine Recipes


The History of Recipes

Historians have proved the existance of recipes way back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early recipes were just basic hieroglyphic recipes for food preparation.

Closer to modern times, we find two recipe books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that we all know today, but rather recipes for the types of food served to the nobility of those days.

By the time we get to the twentieth century, cook books are in great demand, due to higher levels of literacy, increased leisure time and a general increase in wealth.

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We hope you enjoy this Poires Au Vin Rouge (Pears In Red Wine) recipe.

 


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