Scented Pears Poached in Red Wine
Pears turn a deep burgundy colour when they are poached gently in spiced red wine. American Bosc and British Conference are good dessert pears for cooking. Serve with creme fraiche if desired.
Ingredients
- 4 firm dessert pears
- 1/2 pint red wine
- 1/2 glass Cassis optional
- 1 1/2 tablespoons lemon juice
- 1 cinnamon stick or 2 teaspoons ground cinnamon
- 4 oz caster sugar
- 1 teaspoon ground ginger
- 1 tablespoon honey
- 6 cloves
- 4 bay leaves
- A twist of freshly ground black pepper
- Mint sprigs for garnish 2 tablespoons creme fraiche optional
Instructions
- Peel the pears and leave them whole with their stalks on. Pour the red wine and optional Cassis into a large pan and add the lemon juice, cinnamon, sugar, ginger, honey, cloves, bay leaves and black pepper. Heat gently, stirring until the sugar has dissolved.
- Add the pears, spoon the mixture over them, and cover the pan. Reduce to a low heat and, keeping the liquid just below boiling point, poach gently for 1 hour - turning occasionally - until the pears are translucent and soft, but not mushy.
- 3 .Remove the pears from the liquid and arrange on a serving dish. Cover and place in the refrigerator. Strain the liquid through a sieve and discard the cloves, bay leaves and cinnamon stick. Pour over the pears and chill overnight.
- Garnish with mint sprigs and serve chilled with a little creme fraiche if desired.
Notes
Chilling Time : Overnight
Calories: 284 kcal
Carbohydrates: 63 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 6 mg
Potassium: 305 mg
Fiber: 6 g
Sugar: 51 g
Vitamin A: 55 IU
Vitamin C: 10 mg
Calcium: 34 mg
Iron: 1 mg