Pears A La Bordelaise
|Lemon juice||2 Tablespoon|
|Red bordeaux wine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cinnamon stick||3 Inch|
|Lemon peel||1 Small, piece|
1. Peel and core the pears, cutting each into lengthwise halves. To prevent the pears from darkening, brush them with lemon/juice or drop into water containing a little lemon juice.
2. In a saucepan combine the wine, sugar, cinnamon and lemon peel. Bring to a boil, stirring. Add two or three pear halves at a time and cook gently until tender. Repeat the process until all the pears have been cooked.
3. Cook the syrup until reduced to about one-half the original quantity. Pour over the pears and chill.
4. If desired, add rum before serving. Pour over the pears and ignite at the table.