Ingredients
6 small pears,cored/halved
2 cup dry red wine
1 cinnamon stick,2
1 juice of lemon
1 1/3 cup sugar
Directions
Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in
10-inch skillet, stirring constantly, until sugar is is dissolved and
mixture boils; reduce heat and add pears. Simmer uncovered until
pears are soft but not mushy when pierced with sharp knife, about 15
minutes.
Cool pears in syrup until lukewarm; discard cinnamon stick. Remove
pears to dessert dishes with slotted spoon. Spoon syrup over pears.
Serve warm or refrigerate until cool.
Servings: 6 servings
Poires Au Vin Rouge (Pears Poached In Red Win Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear; Wine Recipes
The History of Recipes
We are able to track the history of meal recipes far back into ancient history, in fact as far into history as the Egyptians, and possibly even further. Having said that, generally, these early cookbooks were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the early Romans used many herbs, including some that we all recognise such as thyme, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices such as basil and rosemary. These new foods and tastes caused a torrent in recipe books, many of which are now in private cookery archives. By the advent of the 20th century, cookery books are starting to become popular as a result of better eduction, more spare time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Poires Au Vin Rouge (Pears Poached In Red Win recipe.
