1 and 1/2 cups dry white wine
3/4 cups sugar
juice of 1 lemon
2 cans of halved pears, drained
In your handy saucepan, combine wine, sugar and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer gently for about 5 minutes, stirring until all the sugar is dissolved.
Next, add the pear halves to syrup and simmer for another 5 minutes. Then turn off heat and let the pears cool in the syrup. This can be either served warm or chilled.
Pairs Well With
This recipe was originally wine-poached peaches I found in a Vegetarian Times magazine years ago that actually came from The Myra Breckinridge Cookbook (1970) which is out of print and that I would like to see.