Serves 6
· 3 cups dry white wine
· 1 ½ cups sugar
· 1 strip lemon peel
· 2 tablespoons lemon juice
· 1 whole cinnamon stick
· 4 whole cloves
· 6 firm ripe pears (Bartlett or Bosc)
· 1 ¼ cup butterscotch sauce, store-bought or homemade
Bring wine, sugar, lemon peel, juice, cinnamon and cloves to a boil in a large saucepan.
Boil until sugar has dissolved, about 5 minutes.
Peel the pears, leaving stems on, and carefully core from the bottom.
Add the pears to the liquid and then cover and simmer for 10-15 minutes or until tender.
Remove from heat and cool.
Keep pears in cooking liquid and chill in the refrigerator for at least 3 hours.
When ready to serve, remove pears from liquid and place in a bowl with warm butterscotch sauce.
