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How To make Poires Au Vin Rouge (Pears Poached In Red Wine)

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6 Small pears,cored/halved

2 c Dry red wine

1 Cinnamon stick,2"

1 Juice of lemon

1 1/3 c Sugar

Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch skillet, stirring constantly, until sugar is is dissolved and

mixture boils; reduce heat and add pears. Simmer uncovered until pears are soft but not mushy when pierced with sharp knife, about 15 minutes. Cool pears in syrup until lukewarm; discard cinnamon stick. Remove pears to dessert dishes with slotted spoon. Spoon syrup over pears. Serve warm or refrigerate until cool.

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