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8 medium firm, ripe pears
1/2 c. water with 1 Tbsp.
lemon juice
3/4 c. sugar
2 c. dry red wine
2 Tbsp. Kirsch or Cointreau

Peel, quarter and core pears; drop them into water and
lemon juice mixture (to prevent discoloration). Combine sugar
and wine; cook 5 minutes. Add pears; cover and cook gently
until they are tender when pierced with a fork. Transfer pears
to a serving dish. Cook syrup until it has reduced to 3/4
original amount. If desired, add Kirsch or Cointreau. Pour
syrup over pears. Serve cold. Makes 8 to 10 servings.

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