Dessert recipe for pears in spiced red wine syrup

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Pears in spiced red wine syrup recipe
Recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: International

This is the ultimate in simplicity and sophistication in a dessert. It also has the advantage that it can be prepared ahead (the day before) and then presented at the table on a large platter, making a spectacular end to your meal.
Ingredients:
6 firm Comice pears or similar
500 mls (17 fluid oz) red wine
2 cups sugar
1 cup water
Juice half a lemon
2 star anise pods
1 stick cinnamon
You should choose a saucepan so that the pears just fit snugly.
Step 1: Make the syrup
In the saucepan, combine the red wine, water and sugar and heat gently, stirring until the sugar dissolves. Add the star anise, cinnamon and lemon juice and simmer for about two minutes to combine the flavours.
Step 2: Peel the pears
Now almost fill a bowl with water and the juice from the other half of the lemon. This is to stop them discolouring after they have been peeled. Peel the pears, leaving the stalk on. As soon as each one is peeled, place it in the acidulated water.
Step 3: Cooking the pears
Place the pears in the saucepan sitting upright. The liquid should cover the pears. Cook gently for about an hour to an hour and a half until the pears are cooked through.
Step 4: Cooling the pears
Remove the pears from the saucepan and place in a bowl. Pour the liquid over. Refrigerate. If there is not quit enough liquid to cover them, turn the pears from time to time as they are cooling.
Step 5: Reducing the syrup
Once they are completely cool and have absorbed some of the syrup, pour the syrup into a saucepan and reduce to about half the volume.
Cool the syrup in the refrigerator.
Step 7: Serving
Place the pears on a large white platter and pour the syrup over so that the pears are sitting in a pool of syrup. Serve with cream or cinnamon ice cream.
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
 
     
     
     


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