Description
A recipe for Empress Pink Pear Lanterns

Ingredients

• 8 firm, ripe Bosc or Bartlett pears
  
• 3 cups white Zinfandel wine
  
• 1/2 cup sugar
  
• 4 slices fresh ginger root, each about
  
• 1/4 inch thick
  
• 1 cinnamon stick
  
• 1/2 cup orange juice
  
• 1 carton (8 oz.) crème fraîche

Preparation
Leaving stems attached, core and peel pears. Cut thin slice off bottom of each pear. Combine wine, sugar, ginger and cinnamon in Dutch oven or large saucepan; bring to boil. Add pears. Reduce heat and simmer, covered, 15 to 25 minutes, or until pears are tender when tested with toothpick, turning pears over occasionally. Remove pears; cover and chill. Meanwhile, add orange juice to saucepan; bring to boil. Cook until sauce is reduced to 1 cup, about 10 minutes. Remove and discard spices. Pour sauce into bowl; cover and chill. Cut pears in half crosswise. Remove top halves and fill centers with creme fraiche, spreading to edges; replace tops. To serve, spread 2 tablespoons wine sauce onto dessert plates; place pears on sauce.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available