4 firm dessert pears
juice of 1 lemon
125 g pack blackcurrant
5 ml spoon ground cinnamon
1 1/4 cup (1/2 pint) 300 ml apple juice
2 tbsp cassis
1 tbsp cornflour
3 tbsp Demerara (raw) sugar
juice of 1 lemon
125 g pack blackcurrant
5 ml spoon ground cinnamon
1 1/4 cup (1/2 pint) 300 ml apple juice
2 tbsp cassis
1 tbsp cornflour
3 tbsp Demerara (raw) sugar
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Cut the pears in half and remove the core. Sprinkle over the lemon juice.
3. Mix half the blackcurrantsp with the cinnamon and spoon into the centre of the pears. Place the pears into a shallow ovenproof dish.
4. Mix together the apple juice and the cassis and pour over the pears. Cook in the preheated oven for 15 minutes until tender.
5. Pour the juice from the cooked pears in the dish into a saucepan and add the remaining blackcurrantsp. Blend the cornflour with 4 x 1 tbsps cold water and add to the pan.
6. Bring to the boil, stirring until thickened and clear. Blend until smooth in a food processor and spoon around the pears.
7. Sprinkle the sugar over the pears and cook under a hot grill/broiler for 2-3 minutes. Serve immediately.
2. Cut the pears in half and remove the core. Sprinkle over the lemon juice.
3. Mix half the blackcurrantsp with the cinnamon and spoon into the centre of the pears. Place the pears into a shallow ovenproof dish.
4. Mix together the apple juice and the cassis and pour over the pears. Cook in the preheated oven for 15 minutes until tender.
5. Pour the juice from the cooked pears in the dish into a saucepan and add the remaining blackcurrantsp. Blend the cornflour with 4 x 1 tbsps cold water and add to the pan.
6. Bring to the boil, stirring until thickened and clear. Blend until smooth in a food processor and spoon around the pears.
7. Sprinkle the sugar over the pears and cook under a hot grill/broiler for 2-3 minutes. Serve immediately.
serving amount
serves: 4
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