Poached Shallots and Pears

Sekel and Forselle pears are widely available in winter and are perfect for this warming side dish.

2		cups dry white wine
		Juice of one orange
2		tablespoons sugar
1/2		stick cinnamon
2		whole cloves
6		whole shallots, separated into cloves, peeled, and trimmed
6		Sekel or Forselle pears (about 2-1/2 pounds), peeled, halved, and cored

In a shallow saucepan combine wine, orange juice, sugar, cinnamon, and cloves. Bring to a boil over medium-high heat. Add shallots and simmer over low heat for 5 to 6 minutes. Add pear halves and continue simmering until pears are fork tender, about 5 to 8 minutes.

Makes 6 servings.


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