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Recipe for poached pears in wine

Serves 8

Reserve the poaching liquid for future poaching, sauces, or jelly.

4cups cold water
¼cup lemon juice
8Bosc or Anjou pears
2cups white muscato wine
½cup Pear William liqueur or an extra ½ cup white wine
2slices each lemon and orange
1whole vanilla bean

1. Set the oven at 375 degrees. Have on hand a large roasting pan or glass baking dish.

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2. In a bowl, combine the water and lemon juice. Peel, halve, and core the pears. As you finish each one, place it in the water.

3. In the roasting pan or dish, combine the wine, liqueur or extra wine, lemon and orange slices, and vanilla bean. Add the pears and cover with foil.

4. Bake for 1 to 1½ hours (45 minutes for ripe pears) or until tender when pierced with a skewer inserted into the thickest part of the pear. Cool the pears in the liquid.

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5. Chill the pears in the cooking juices. Serve cool. Adapted from Johnson & Wales

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