Sauté de Cabri

4 good sized Savoie Pears, a pinch of nutmeg, 1 cinnamon stick, 1 bottle of Savoie red Gamay, juice and a zest of 1 lemon.

Peel the pears and cover with the lemon. Simmer the Gamay in a large pan. Add the pears and leave to poach for 30 minutes. When they are tender and lightly coloured , take them out gently. (Check with the tip of a knife). Put them in a ramequin dish and fill half way, with the aromatized wine.

Leave to cool for a minimum of 2h before serving.

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	Savoie Pears in Gamay
4 good sized Savoie Pears, a pinch of nutmeg, 1 cinnamon stick, 1 bottle of Savoie red Gamay, juice and a zest of 1 lemon. Peel the pears and cover with the lemon. Simmer the Gamay in a large pan. Add the pears and leave to poach for 30 minutes. When they are tender and lightly coloured , take them out gently. (Check with the tip of a knife). Put them in a ramequin dish and fill half way, with the aromatized wine. Leave to cool for a minimum of 2h before serving. [Print] [Return]