2 cups dry white wine
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup orange marmalade
cup apricot jam
Peel and core the
Cut them into quarters. Place the pears in a saucepan and add the
wine and sugar.
Peel the lemon and cut the peel into very fine julienne
strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are
Transfer the pears and the lemon peel to a serving dish. Bring the
liquid in the saucepan to the boil and add the remaining ingredients.
to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.