Spiced pears make a different and sophisticated dessert when served with one of the sweeter white wines, such as Sautern. Or serve with a scoop vanilla ice cream.

Ingredients

8 Bartlett or Anjou Pears (or any juice pear)
2 tblspn sugar
1 lemon (juiced and 1 tblspn julienned* lemon peel)
1 cinnamon stick
1 bottle Sautern white wine (the alcohol will cook off)
Whole cloves (enough for 3 or 4 in each pear half)

Directions

Peel pears, cut them in half and take the cores out. Stick at least 3 cloves in in each pear half. Put pears in saute pan, flat side down, with white wine, sugar, lemon juice, julienned lemon peel and cinnamon stick.

Simmer for 10 minutes,uncovered. Remove the pears and continue to simmer the liquid for at another 10-15 minutes. It will reduce and thicken slightly.
Put the pears back into the pan with the reduced 'sauce' to heat through, then serve them with the sauce spooned over the top.

Serves 8 (2 pear halves per person)

Hint:
* julienned lemon peel must have no white (pith)left on skin, this causes bitterness. Use a vegetable peeler to careful remove peel, then julienne.
* Place hard pears in a paper bag or a covered fruit bowl, leave at room temperature. They should rippen in 3 or 4 days.


** Recommended Products: I have both of these stainless steel products and just love them. The stainless-steel veggie peeler by Hoffritz and a great kitchen knife set. The five knives are balanced nicely and the holder is beautiful - it looks like a piece of art on my counter. I love that. By the way I still have a Hoffritz nail file I bought over 20 years ago. Of course, I expect my vegetable peeler to last as long.