Pears in White Zinfindel
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.