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Poached Shallots and Pears

Sekel and Forselle pears are widely available in winter and are perfect for this warming side dish.

2

 

cups dry white wine

 

 

Juice of one orange

2

 

tablespoons sugar

1/2

 

stick cinnamon

2

 

whole cloves

6

 

whole shallots, separated into cloves, peeled, and trimmed

6

 

Sekel or Forselle pears (about 2-1/2 pounds), peeled, halved, and cored

In a shallow saucepan combine wine, orange juice, sugar, cinnamon, and cloves. Bring to a boil over medium-high heat. Add shallots and simmer over low heat for 5 to 6 minutes. Add pear halves and continue simmering until pears are fork tender, about 5 to 8 minutes.

Makes 6 servings.

 
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