Recipe - Pears Au Champagne

10 Pears
3 pound Sugar
2 qt Water
4 Sticks cinnamon
One fourth ounce Cloves
Champagne

Peel and core pears. Put all ingredients together in saucepan, except
champagne. Bring to a full boil, then simmer until pears are tender to the
touch. Do not overcook. Let cool. When ready to serve, place 1 pear each in
champagne glasses, cover with juice; then add 3 ounces of champagne over
each pear.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.