- 1 cup red-hot cinnamon candies
- 3 cups apple cider
- 4 large pears, peeled (see Note)
In a large saucepan, melt the cinnamon candies in the apple cider over medium heat. Add the pears and spoon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes or until tender, turning occasionally and basting with the sauce. Serve warm with the sauce spooned over the pears or allow to cool and chill in the sauce until ready to serve.
NOTE: To make sure the pears stand up when being served, slice a piece off the bottom of each one before poaching.
- 4 lbs. beef round steak, cut in 1 inch
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.