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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Ann Bean's Merlot Poached Pears Recipe

Brought to you by Ann Bean Mansion

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Cook Time: 20 min	Prep Time: 10 min
Yield: 6 servings

Ingredients:
PEARS:
One 16 oz can of pear halves , with heavy syrup
One Cup of merlot wine (most red wines will work)
CRUMBLE:
One Teaspoon cinnamon
Two Tablespoons Melted Butter
One Tablespoon Brown Sugar
1/4 Cup crushed pecans One-Two Tablespoons flour

Vanilla Yogurt

Instructions:
Pears: Pour pears (including syrup) and wine into a medium-sized sautee pan. Cook over medium heat for 15 minutes. Reduce the temperature to simmer (low) for another 15 minutes,until wine and juice caramelize. Pears should not stick to the bottom of the pan; add 1-2 Tbsp. water if necessary.

Crumble: Add chopped pecans, melted butter, brown sugar, and cinnamon to a food processor. Add flour as needed for desired crumble consistency. Note: Crumble improves with refrigeration.

To serve: Place a spoonful of yogurt into a small bowl. While still warm, set the pear on the yogurt with a drizzling of juice (from the pan). Sprinkle 1-2 tsp. of crumble on top and enjoy!

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