Pears And Plums In Wine
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Ripe pears||8 (Firm Ones)|
|Acidulated water||1 Cup (16 tbs) (Water With Small Amount Of Lemon Juice Added)|
|Dry red wine/Bordeaux||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cinnamon stick||3 Inch|
|Lemon peel strip||1 (2 Inches)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
With sharp knife, carefully remove zest from orange.
Cut zest into fine strips and parboil 10 minutes.
Drain and place in small bowl.
Add liqueur and set aside.
Carefully peel pears without removing stems and drop immediately into acidulated water.
Combine wine, sugar, cinnamon, lemon peel and cloves in 2- to 2 1/2-quart saucepan; bring to boil over high heat.
As soon as sugar is dissolved, reduce heat to low and add 2 to 3 pears.
Cover and poach until tender, about 20 to 30 minutes.
Remove pears from liquid and place in large bowl.
Repeat with remaining pears.
When pears have been cooked, add all plums to poaching liquid; cover and cook over low heat 10 minutes.
Remove and add to bowl with pears.
Reduce remaining poaching liquid over medium heat until it lightly coats a spoon and becomes slightly syrupy.
Add jelly and mix until completely dissolved.
Stir in lemon juice.
Add reserved orange peel and liqueur and pour over fruit.