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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PEAR-RED-WINE" "D" "2/19/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PEARS IN RED WINE" "pears poached in red wine, sugar and cinnamon, served on apple sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIPoires des vignerons\fP.
.PP
A delightful formal desert.
.PP
From DIAT, page 544.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 6"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan with cover"
.IG "" "serving bowl,"
large enough to hold apple sauce and 6 pears
.sp
.IG "5-6" "apples,"
cored, peeled, and sliced
.IG "1 Tbsp" "butter"
.IG "1/4 cup" "sugar"
.IG "1 stick" "cinnamon"
.IG "3 Tbsp" "chopped walnuts"
.sp
.IG "6" "pears,"
peeled (heat briefly in boiling water to loosen skin)
.IG "2/3 cup" "red wine"
.IG "1 cup" "sugar"
.IG "1 stick" "cinnamon"
.IG "" "piece of lemon rind"
.sp
.IG "1/4 cup" "warmed rum"
or
.I "Cognac"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Make the applesauce.
Cook the apple slices until soft, with the butter, sugar and stick of cinnamon.
Discard the cinnamon.
Add the chopped walnuts.
Put the mixture in the serving bowl.
.SK 2
Poach the pears.
Bring the red wine to a boil, add the sugar, the stick of cinnamon and the
lemon rind.
Put in the pears, cover, and poach in the wine syrup until soft.
Arrange the cooked pears on the apple sauce in the serving bowl.
.SK 3
Reduce the syrup by half, and strain.
.SK 4
Shortly before ready to serve, 
pour the syrup over the pears and applesauce.
If the syrup stands too long over fruit, it pulls moisture from the fruit
and becomes watery.
.SK 5
When ready to serve,
pour warmed rum or Cognac over the dish,
and ignite at the table.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
./".NX
./"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
straightforward.
.I Time:
1-2 hours.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
