Poached Pears in Red Wine with Fresh Applesauce

By Gail Poll

Good warm or cold.

Ingredients

• 3 T. Chopped Walnuts
• 6 Pippin or Golden Delicious Apples
• 1 T. Unsalted Butter
• 1 C. Sugar
• 2 Cinnamon Sticks
• 1 1/2 C. Red Wine
• 3/4 C. Tawny Port
• 2 " Piece of Lemon Zest
• 8 Bosc Pears
• 1/4 C. Brandy

Details

Cooking time 90mins

Preparation

Step 1

1. Preheat oven 350°. Toast walnuts till lightly browned, about 7 min.

2. Peel, core, and coarsely chop apples.

3. Combine apples with butter, ¼ C. sugar, 1 cinnamon stick in large saucepan. Cook, low, till apples are soft, about 20 to 30 min. Remove stick, add toasted walnuts.

4. Bring red wine, port remaining sugar, second cinnamon stick, and lemon zest to boil in enamel casserole.

5. Peel pears, leaving stem attached. Add to wine syrup. Cover and poach until tender, about 25 to 35 min. Turn frequently with 2 spoons to retain color.

6. Put apple mixture in serving bowl with pears on top. (Can be one large bowl or individual.)

7. Boil down syrup until fine glaze, about ½ cup. Remove cinnamon.

8. Add brandy to hot glaze and ignite with long match. Pour over pears and serve.

May be prepared up to 4 hrs. ahead through step 4, and kept at room temp. Reheat before continuing. Finished dessert may be prepared 1 day ahead, refrigerated, and served cold.