Poire & Poireau
... Turn heat to high and add the wine. Cook mixture to a syrupy consistency. Careful...this happens fast! Add pears and stir well, but don’t cook. Immediately place sausages on top and serve. Mop up juice with warm baguette. This is a wonderful seasonal dish inspired by Sue Ince whose house in SW France was where I concocted this dish using the fabulous sausages of Toulouse.
Wines to match: A well-chilled Riesling or Gewurztraminer, a dry, crisp rosé, or fruity, midweight reds like Valpolicella, Bordeaux, Ontario or South African Cabernet, Rioja, Navarra, or northern Italian Merlot.
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