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Tuesday, 25 November 2008

pears@wine.poached.ca

Beverly Cox and Dale Whitesell in Classic Italian Cooking for the Vegetarian Gourmet (1984) offer a recipe for Pears Poached in Red Wine and the following advice


As they poach, the pears take on the ruby red color of the wine. Ripe pears are the most flavorful, but if the pears are a little hard, increase the cooking time.
Posted by François Lachance at 18:53

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