June 1, 2012 4:47:35 PM WATime
Ingredients:
- 4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou) (any pear will do really)
- 1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
- 3/4 cups of granulated sugar
- 2 Tablespoons of lemon juice (can also add lemon zest if desired)
- 2 teaspoons vanilla
- 2 teaspoons of cinnamon
Preparation:
Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.
Dx May 2005 aged 25, Triple Negative, 25mmx18mmx20mm grade 3 invasive atypical medullary tumour, Axillary Clearance 1/15 lymph nodes positive (sentinal node only), Lumpectomy, Chemotherapy (FEC), Radiotherapy, LB only, now Mama to Patrick born 12/6/2013.
