copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
A recipe can be nothing more than a list of ingredients or it can be a mix of ingredients, experiences,memories and flavors…pears poached in wine are overflowing this month at my country farm in Abruzzo so today I decided to make the same here in the US…a nostalgic recipe that is a winter comfort food
Anjou pears that are firm and not over ripe seemed to be the closest match to the green pears we grow organically.
If you are near Oaks, Pa on October 21-23 stop by the Suburban Home Show, I will be doing some on stage cooking. The dishes will be plated on festive Fiesta Dinnerware. You will love their dinnerware and cookware that is all “Made in the USA” .
This Sunday, October 16th listen to my interview with Marilyn Russell on 95.7 FM Ben Fm in Philadelphia at 7:30 AM and then follow me to Williams-Sonoma at King of Prussia Mall for a taste from my latest book The Basic Art of Italian Cooking DaVinci Style.
4 firm pears
1 cup dry ,red wine
4 tablespoons sugar
1 tsp cinnamon
Preheat oven to 375 degrees. Peel and wash pears. Place in casserole dish and cover with wine, mix in sugar and cinnamon. Bake for 40-60 minutes or until pears are tender and wine has reduced to a syrup.
Serve warm or cold.
May 3,2012, Join me in Italy for an all inclusive luxury cruise to Italy and the Mediterranean..not only is it all inclusive and includes everything even your airfare, but you also receive $400 in shipboard credits. Call Julie at Rosenbluth Vacations to make your reservations or get more info 1-800-257-8279