Saturday, March 11, 2006

Peaches Francais

4 c. dry white wine
1 lemon, unpeeled, sliced
1 orange, unpeeled, sliced
1/4 c. honey
1 vanilla bean
6 ripe peaches, peeled and sliced
6 sprigs of mint

With a sharp knife, slice vanilla bean in half lengthwise.
Scrape small sticky seeds from the pod.
Combine the wine, lemon, orange, honey and vanilla seeds
in a stainless steel sauce pan.
Over medium-high heat, bring mixture to a boil for 3 minutes.
Remove from stove and cool completely.
Divide peaches between 6 large wine glasses.
Strain wine syrup over the peaches.
Garnish with mint.
Serves 6 for dessert.

Grilled Pear Pecan Pie

1/4 c. flour
1 tsp. lemon juice
1/2 tsp. lemon rind
1/4 tsp cinnamon
1/4 tsp. nutmeg
4 fresh pears, peeled and sliced
1 (15 oz.) package refrigerated pie crusts
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1/4 c. butter or margarine, melted

Stir together first 5 ingredients in a large bowl,
add pears and toss to coat.
Fit one pie crust in a 9 inch deep-dish pie plate
according to directions.
Arrange coated pears in the pie crust.
Combine sugar, pecans and butter,
stirring until blended.
Spoon mixture over pears.
Top with remaining pie crust;
fold edges under and crimp.
Cut several slits in the top pie crust.
Light one side of a grill, place pie on the other side
on a large piece of aluminum foil.
Grill, covered with the grill lid,
over medium heat, for one hour and 15 minutes.