- Cooking Time:
- Preparation Time:
- 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.
NotesThis 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.