13423 Serves 8. Wed Aug 06 08:32:00 -0700 2008 Mon Jul 20 14:38:35 -0700 2009 Licensed http://www.chow.com/recipes/13423 Mon, 20 Jul 2009 21:38:35 GMT

With a sharp knife, peel rind from the orange, without cutting into the white membrane. Cut into fine julienne and parboil for 10 minutes. Drain strips, put into a bowl, and add orange liqueur. Set aside.

Peel pears, leaving them whole with stems intact. Put into a bowl of water, acidulated with 2 tablespoons lemon juice, to cover.

In a 2-quart saucepan, combine the wine, sugar, cinnamon stick, lemon peel, and cloves. Bring to a boil and simmer until sugar has dissolved. Add pears, cover, and poach until tender, 10 to 30 minutes depending on the variety and ripeness of pears. You may have to poach the pears in batches. If so, remove the poached pears from the liquid and put into a bowl while cooking others.

When pears are cooked, add the plums to the poaching liquid. Cover and poach over low heat for 10 minutes. Remove and add to pears. Reduce remaining liquid until it is slightly syrupy. Stir in the currant jelly, lemon juice, orange peel, and liqueur. Pour over the fruit and chill.

Note: You can substitute peaches or apples for the pears. Or substitute 2 quarts of strawberries for the pears and plums.

]]> http://www.chow.com Terence Janericco 54 Sweet/Dessert 48 2 oranges

]]> 48 ¼ cup orange liqueur

]]> 16 8 pears

]]> 3 cups dry red wine

]]> 298 sugar

]]> 279 cinnamon stick

]]> 43 2-inch strip of lemon peel

]]> 281 3 whole cloves

]]> 19 16 plums

]]> 13 3 tablespoons currant jelly

]]> 43 1 tablespoon lemon juice

]]>