Ingredients:
6 pears
4 cups of Bordeaux wine
1/3 cup Rum
1/2 cup granulated sugar
1 or 2 pinches of cinnamon
1 teaspoon cornstarch
1 pinch of pepper
juice from 1/2 lemon
6 Tablespoons apricot and/or apple sauce
Directions:
Heat the red wine with the sugar, cinnamon, pepper, rum and lemon juice. Mix well and allow boiling.
Peel the whole pears but leave the stem.
Dip them in the boiling wine and allow poaching for 25 minutes maintaining the heat on low (wine should bubble gently).
The most important is to make sure the entire pear is submerged in the wine or turn them periodically to allow for
homogenous cooking.
Take the pears out carefully and place on a plate.
Take 6-8 Tablespoons of the wine mixture and place in a bowl. Add the teaspoon of cornstarch and mix well, avoiding lumps.
In the original wine mixture saucepan, discard the wine mixture except for 2 cups (1/2 liter). Add to it the
cornstarch/wine mixture and the apricot and/or apple sauce.
Cook on low for a few minutes until the sauce thickens and because syrup like.
Spoon this sauce onto the pears and allow cooling for one hour before placing in the refrigerator for a few hours
before serving.
Bon Appétit!
