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Title: Spiced Pear and Shallot Relish
Categories: Relish
Yield: 1 Servings
| 1 | /2 c | dry red wine |
| 1 | /2 c | water |
| 1 | /3 c | sugar |
| 1 | /4 c | fresh lemon juice |
| 1 | cinnamon stick | |
| 1 | /4 t | s whole cloves |
| 1 | /4 t | s whole allspice |
| 3 | firm-ripe bosc pears | |
| 2 | shallots -- minced |
In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer syrup 5 minutes.
Peel and core pears and cut into 1/4-inch dice. Poach pears in syrup at a bare simmer, uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan from heat and stir in shallots. Relish may be made 1 week ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry or pork.
Yield: 2 1/4 cups
Recipe By : Cooking Live Show #CL8990