This recipe is offered in anticipation of Sunday's "Cider 'n Sausage" Slow Food event at Fox Barrel Cider Company in Colfax. For more information, go to www.brownpapertickets. com/event/19819 or call (530) 210-6660.
6 firm, but ripe pears
2 bottles of Fox Barrel Black Currant Hard Cider, divided
1/4 to 1/2 cup sugar (to taste)
1 cinnamon stick
3 tablespoons brandy
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
Method 1: Peel pears. Core from the bottom, leaving stems intact. For nicer presentation, cut a slice off the bottom of pears so they will stand upright when served.
Method 2: Peel, core and cut up pears into 1-inch pieces. Put pears in a pot large enough to hold them and the poaching liquid. If whole, place pears on their sides. Add Fox Barrel Black Currant Hard Cider, reserving 3 tablespoons for later. Add 1/4 cup of sugar, the cinnamon stick and brandy and bring to boil. Reduce heat to low, cover and simmer for 10 minutes. Turn pears, re-cover and simmer an additional 15-20 minutes until tender. Using tongs, place pears on serving platter. Return liquid to boil over high heat and reduce until slightly thickened, about 15 minutes. Add remaining 1/4 cup sugar if desired, and stir until dissolved. Remove from heat and add the reserved 3 tablespoons Black Currant Cider, vanilla extract and lemon juice. Drizzle sauce over pears. Serve chilled or hot, with ice cream if desired.
- Submitted by Christina Abuelo, local food promoter
