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Pears in White Zinfindel

Updated on June 7, 2010
Photo at my bed and breakfast courtesy of Robin Goetz
Photo at my bed and breakfast courtesy of Robin Goetz

I like to think that I'm a gourmet cook, especially when it comes to breakfast. At my Inn, we always serve the very best breakfast we can, with the freshest ingredients. We usually serve two courses, with fruit and bread (sweet or savory) first, along with coffee or tea. We follow that with a hot entree.

We alternate savory egg & vegetable dishes with sweet selections. Some of the favorites are spinach-herb quiche, eggs Benedict, or Denver omelets. And for sweet dishes, my guests love our Grand Marnier french toast, baked Dutch Baby pancakes, or Belgium waffles with fresh strawberries and whipped cream.

We try to be creative with our fruit dishes and have perfected three guest favorites: baked Ginger peaches, heavenly bananas, and pears in white Zinfindel. The pears in white Zinfindel recipe was featured in the latest Kentucky Bed and Breakfast Association cookbook. I have included the recipe below:

Recipe for Pears in White Zinfindel

8 pears, 2 C White Zinfindel , 2 TBL lemon juice, 1 C sugar, 2 tsp cinnamon, zest of 1 lemon, 1 tsp vanilla, Creme Fraiche, mint leaves

Peel pears and then core from the bottom up, leaving the stems intact. Set aside. In a deep saucepan, combine wine, lemon juice, sugar, cinnamon, lemon zest, and vanilla extract. Bring to a boil. Add the pears with stems up, and scoop spoonfuls of liquid over them. Simmer until pears are tender, 10 to 20 minutes. Remove pears and place in individual serving dishes. Strain liquid and boil until reduced by half. Pour wine sauce over pears and let cool. Serve with crème fraîche on the side and garnish with mint leaves.

Yields: 8 servings.

Creme Fraiche can be purchased in goumet grocery store. Or you can make an easy "mock" version yourself, by combining: 1 cup of whipped cream or Coolwhip with 1 cup of sour cream and 2 tablespoons of sugar. Gently fold together. Do not beat. Serve on the side.

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    • SweetiePie profile image

      SweetiePie 7 years ago from Southern California, USA

      I love pears, so I will definitely check out your recipe. You must have many interesting stories to share having been the ownder of a bed and breakfast.

    • alekhouse profile image
      Author

      Nancy Hinchliff 7 years ago from Louisville, Kentucky

      This pear recipe is awesome. It's very sweet, so be sure and try it with the creme fraiche. It tones it down a bit. I have a lot more good recipes we've perfected over the last 15 years. Good stories too. I have been a little reticent to go in that direction (telling my innkeeper stories), thought readers might get tired of them. There are so many. I could do the whole 30 day hubchallenge with them.

    • prasetio30 profile image

      prasetio30 7 years ago from malang-indonesia

      Nice recipes.I just find new recipes from here.

    • alekhouse profile image
      Author

      Nancy Hinchliff 7 years ago from Louisville, Kentucky

      Thanks for the comment

    • traceye profile image

      traceye 7 years ago from Australia

      yum. this looks delicious!

    • alekhouse profile image
      Author

      Nancy Hinchliff 7 years ago from Louisville, Kentucky

      Thanks, Traceye. Are you going to try and make them?

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