Recipe - Pears With Red Wine Sauce

5 ounce Sugar
One half cup Water
One half cup Claret or Burgundy wine
1 Strip of lemon rind
1 Stick cinnamon
6 small Ripe pears
1 teaspoon Arrowroot
1 tablespoon Water
One half pt Whipping cream; whipped
2 ounce Sliced or slivered almonds;
toasted

Place sugar in a pan large enough to hold the pears. Add water, wine, lemon
rind and cinnamon. Dissolve slowly over low heat. Increase the heat and
boil for 1 minute. Peel the pears, leaving the stalks on but removing the
"eye" from the bottom. Place at once in the prepared syrup. Cover the pan
and poach the pears in a 350ø oven for 30 minutes or until tender. Remove
the pears and strain the syrup. Mix the arrowroot with 1 Tablespoon water,
add to syrup, and stir until boiling. Cook until clear. Place pears in
individual dessert bowls and spoon over syrup. Refrigerate until ready to
serve. When serving, pass a bowl of whipped cream and toasted almonds. May
be prepared in the morning before serving. Yield: 6 servings.

HELEN SLOAN (MRS. JOHN C.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.