Carter House Inns
Poached Pears in Zinfandel Sauce: Breakfast-Brunch
Prep time:30 minutes
1 pear per person
1 quart Zinfandel Wine
1 cup sugar
1 dozen cloves
1 tablespoon cinnamon
juice of 1 1/2 lemons
1 teaspoon nutmeg
sprigs of mint, and apple, cherry, or pear blossoms for garnish
Place the wine, sugar, cloves, cinnamon, lemon juice, and nutmeg in large cooking pot. Mix the ingredients well, then bring to a boil.
Peel and halve the pears. Place pear halves into the boiling wine mixture and cook until they are tender. Remove the pears.
Continue boiling the wine mixture until it reduces to a fine syrup consistency. Remove the mixture rom the heat and strain through a fine screen. Place pears on individual serving plates. Cover each with wine sauce. Garnish withy a sprig of mint and a fruit blossom.