Servings: 8
Preheat: 375°
Source: Gourmet December 1980
Ingredients
Directions
In a stainless steel or enameled casserole just large enough to hold the pears in one layer combine 3 cups dry white wine, 2½ cups sugar, 2 cups water, 2 tablespoons each of lemon juice, orange flavored liqueur, and grated orange rind, and a 3-inch cinnamon stick and bring the liquid to a boil over moderate heat, stirring until the sugar is dissolved. Add the pears and bake them, covered with a round of wax paper and the lid, in a preheated moderately hot oven (375°F.), turning them once, for 25 minutes, or until they are just tender when pierced with a fork. (The cooking time depends on the type and firmness of the pears.) Let the pears cool in the syrup.
The pears can be served at room temperature or chilled overnight and served cold. Transfer the pears carefully with a slotted spoon to a serving bowl and spoon some of the syrup over them.