|Nutritional Guidelines (per serving)|
|Servings: 3 pint jars (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 13g||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make these pears a few days ahead of time or can them for winter eating. The pears are marinated in red wine which has been aromatized with vanilla and cloves. A fruit juice-sweetened version which replaces the white sugar is also discussed.
- Gather the ingredients.
- Pour the red wine into a saucepan (a whole bottle).
- Add the sugar or fruit juice and the cloves.
- Cut the vanilla bean down the center and scrape out the seeds.
- Add the seeds and the bean to the red wine.
- Bring the wine to a boil, reduce heat and simmer until the liquid is reduced by about one-third.
- Meanwhile, wash and peel the pears.
- Cut into quarters and core.
- Place pears in clean jars if canning (raw pack). If planning on eating later in the week (not canning), place them in a container which fits in the refrigerator.
- Taste the red wine. Add more sugar if not sweet enough. You can add stevia to sweeten instead for low sugar recipe.
- Remove red wine from heat and add brandy or cognac and Cassis.
- If you are canning, pour the hot liquid over the pears in jars, leaving a half inch air space. Add lids and screw down hand tight.
- Place the glasses in boiling water bath or pressure canner so that the water come over the lids by at least one inch. A process according to best canning methods. For pints, process 20 minutes at sea level or 30 minutes over 4000 feet elevation.
13. If you are refrigerating, pour the hot liquid over pears and marinate for at least two days before serving.
Serve with venison, pork or beef roast. You may also serve for dessert with a bit of cream or ice cream.