Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine
8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.
Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's® Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.
Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine
8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine
Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.
Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork. Chill in poaching liquid.
Tasteful tip: Combine these pear recipes for a delicious Waldorf salad. Poaching liquid may be saved for glaze. Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.