Spiced pear and shallot relish

4 servings

Ingredients

Quantity Ingredient
½ cup Dry red wine
½ cup Water
⅓ cup Sugar
¼ cup Fresh lemon juice
1 Cinnamon stick
¼ teaspoon Whole cloves
¼ teaspoon Whole allspice
3 Firm-ripe Bosc pears
2 Shallots, minced

Directions

In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer syrup 5 minutes.

Peel and core pears and cut into ¼-inch dice. Poach pears in syrup at a bare simmer, uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan from heat and stir in shallots. Relish may be made 1 week ahead and chilled, covered.

Serve relish chilled or at room temperature with poultry or pork.

Yield: 2¼ cups

Recipe courtesy of Gourmet Magazine COOKING LIVE SHOW #CL8990

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