Wardons in Syrup

Bring 1-inch of water to a boil in an enameled pot. Put the pears in the pot, and reduce heat. Simmer gently for 10 minutes or until the pears are fork-tender. Do not overcook them. Take up the pears with a slotted spoon. When they are cool enough to handle, peel and core them, and slice them in half. Set them aside. Discard the cooking liquid.

Put the remaining ingredients in an enameled pot and bring to a boil. Reduce heat and cook gently until well blended. Add the halved pears and continue cooking until a syrup forms, about 5 minutes. Remove from heat.

Take up the pears and arrange them on a white ceramic or crystal bowl, or place individual servings in crystal glasses. Strain the syrup through a fine strainer, and pour it over the pears. Serve warm.

From Take a Thousand Eggs or More, pp. 192-193, copyright 1990, 1997, Cindy Renfrow



These can be made ahead and canned. I prefer them cold.

4 large ripe pears


1 cup burgundy wine

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger powder

1/2 teaspoon, or to taste, red wine vinegar

pinch saffron, crushed

Optional: garnish with cinnamon sticks