Canned Peaches or Pears in Wine
From:	Marie-Thé
Comments:	For more information on quantities, as used on fresh fruits. Use the same quantity of arrowroot flour as of cornstarch; arrowroot gives a real transparency to the syrup. If peaches or pears are not to be served within 24 hours, they should be refrigerated; to serve, remove fruits from the refrigerator long enough for them to be at room temperature.
Servings:	1 peach or pear half per serving
Ingredients	Preparation
Canned peach or pear halves, reserving syrup Red wine [table wine] Water [optional] Cinnamon stick [optional] Few drops pure vanilla Sugar Arrowroot flour diluted with water	Add to reserved syrup an equal amount of red wine; for more sauce, add some water + an equal quantity of water. Add cinnamon and vanilla. Add sugar [to taste, but less than for fresh fruits as canned fruits already are sweetened]. Bring to boil; boil until sugar is all melted. Thicken syrup with arrowroot flour diluted with water [the sauce should be light and creamy, neither too thick nor too thin]. Pour hot syrup over fruit halves; leave to macerate for at least 24 hours at room temperature, so that fruits can absorb the taste and become of the color of the syrup, as they did not boil in it. Serve at room temperature.