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Food for the gods

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John Treder

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Food for the gods

by John Treder » Mon Mar 11, 2013 11:49 pm

Pear baked in wine. And it's so easy!
John in the wine county
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Jon Peterson

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Re: Food for the gods

by Jon Peterson » Tue Mar 12, 2013 10:22 am

How easy is it, for example?
I just wanted to inform you that I find you to be very attractive. Thank you and have a nice day.
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User

John Treder

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Zinaholic

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Santa Rosa, CA

Re: Food for the gods

by John Treder » Tue Mar 12, 2013 1:14 pm

Stick a clove in the bottom of each of 4 pears. (Bosc best, D'Anjou or Comice ok, Bartlett yuck.) Put them in a deep casserole with a lid; they don't have to stand up, but if you can arrange it that way, it's a bit nicer. Add 1 cup dry red wine, 1/2 cup water, 1/2 cup sugar. Bake covered in a 400 deg oven for half an hour, basting once or twice. If they're laying down, turn them. Take the cover off and continue, basting often, for another 15 or 20 minutes until they're very tender. Serve warm or cold with the syrup poured over them.
Robust red wine (Syrah, Zin, Bordeaux blend) works best for me. I've also made it with Port, reducing the sugar. And Chardonnay makes a different flavor and color.
I've also halved and cored the pears, cooking them skin side down.
John in the wine county

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