Twice Baked Potato Casserole

Poires au vin Rouge

Ingredients

  • 8 firm Bosc pears
  • 2½ cups sugar, divided
  • 8 cups Burgundy wine
  • strip of lemon zest colored part only
  • 2 TRK Indonesian Cinnamon Sticks
  • ½ – 1 tsp. TRK Coarse Black Pepper
  • 8 TRK Juniper Berries
  • 3 inch piece ginger root, sliced ¼ inch thick
  • 4 TRK Whole Penang Cloves
  • juice of 1 lemon
  • whipped cream or mascarpone cheese

Preparation

Select a pot in which pears can fit upright. For poaching liquid, heat 1 cup sugar, wine, lemon zest, cinnamon stick, black pepper, juniper berries and ginger root. Carefully peel pears leaving the stems. Core pears. Cut a slice off bottom of the pear so it will stand. Place in poaching liquid, adding more wine if necessary. Cover pears with parchment, gently weigh them down with a heat-proof lid or plate. Poach until tender, 20-45 min. Remove pears to platter, cover, refrigerate. Strain liquid, return to pot and boil. Add lemon juice and remaining sugar. Thicken 45 min. to 1 hour. Chill sauce. Spoon cream or cheese into pear. Place on a plate and pour sauce over filled pears..