ExtremeChefs.com
is a professionally run web site for professionals
but there is plenty of interest in there for everyone
interested in cooking. You will find many great
recipes to try, some fascinating chef biographies
and much, much more.
Run
by Chris and Sharon Nakos, ExtremeChefs.com is
designed to provide the food and restaurant industry
with a direct way to showcase their establishments
for maximum exposure.
Ingredients
2
tablespoons lemon juice
2 3/4 pounds Sickle pears (about 10 whole) -
peeled
1 (750-milliliter) bottle Merlot or other red
wine
1/2 cup sugar
5 orange rind strips (3 × 1-inch)
1/2 cup orange juice
2 x 3-inch cinnamon sticks
1 star anise (optional)
5 teaspoons chopped crystallized ginger
Method
- Sprinkle
lemon juice over pears; drain.
- Combine
wine and next 4 ingredients (wine through cinnamon)
in a large non-aluminum Dutch oven. Add star
anise, if desired; bring to a boil. Reduce heat,
and cook, covered, 10 minutes.
- Add
pears; simmer for 10 minutes or until tender,
turning pears occasionally.
- Remove
pears from wine mixture using a slotted spoon.
Place in a shallow bowl; set aside.
- Bring
wine mixture to a boil over high heat; cook
10 minutes or until reduced to about 2 cups.
Discard solids. Spoon reduced wine mixture over
pears; sprinkle with ginger.
Serving
size: 1 pear, 3 tablespoons wine sauce, and
1/2-teaspoon ginger.

|