Recipes
Pears poached in Red Wine
2 cups Silkwood Old Dog Zinfandel Port.2 cups Silkwood Seasons Dew – Cab/Merlot
3 cups water
1 stick cinnamon
2 cups sugar
4 pears – peeled, cored and with the bases level.
16 shortbread cookies.
Bring the liquids, cinnamon and sugar to the boil. Being very careful of flames with the hot alcohol.
Add the pears and bring to the boil – turn down to a simmer and cook until tender turning occasionally
When tender remove and let cool.
Remove cinnamon and reduce liquid by 1/3rd
Let the sauce cool then spoon into the middle of a plate – place the pear in the sauce then spoon a little more sauce over the top of the pear.
Garnish with freshly whipped cream.
Serve with shortbread cookies.