|
Directions:
Preheat oven to 225F. In a saucepan, combine all ingredients except pears. Bring to a boil and boil for 2 minutes.
Peel pears, leaving stems intact, and place in an ovenproof casserole, standing upright. Make sure the casserole fits the pears and that the sides are high enough for the liquid to come nearly up the stems.
Pour over wine mixture and add hot water to bring the liquid up to the stems of pears. Place in oven and bake for 2 to 3 hours or until pears are tender.
Remove pears and place in a serving bowl. Bring wine to a boil and reduce until liquid is dyrupy (about 15 to 25 minutes). Pour over pears and refrigerate until needed. Serve with ice cream sprinkled with 1 tsp ground cinnamon.
|
