Northwest Indiana's Shore magazine covers the style and culture of life along the southern shores of Lake Michigan.
The latest issue features recipes for an Indian summer dinner.
Shore Magazine: Indian Summer Dinner
Chicago
The menu includes Pan-Grilled Salmon with Fresh Orange and Ginger Relish, but it's the dessert that really peaked our interest. Kelly BruBaker, owner and chef of Red Cup Café & Deli in Chesterton, Ind., offers a recipe for Sangria Poached Pears.
Bosc pears are simmered in red wine mixed with citrus juice and zest, sugar and cinnamon, topped with a sauce reduction and garnished with fresh grapes and grape leaves. Sounds delicious!
Related: Good Question: Good Wine For Sangria?
(Image: Shore magazine)
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