|per 100 g||Total Recipe|
|Gross weight||100 g||1610 g|
|Energy||344 kJ / 83 kcal||5534 kJ / 1323 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||3 g||37 g|
|Salt||3 mg||34 mg|
501 mlwine, table, Red
75 gBrown caster sugar
1.6 kgTotal recipe weight
Add the wine, sugar, cinnamon and lemon zest to a sauce pan and place on a medium heat. Keeping close to the boiling point but careful not to let the wine boil.
Peel the pears leaving them whole including crown and the stem; then rinse them with water and place them with the stem pointing up in the sauce pan.
Increase the heat until the liquid starts to boil; them turn down and let simmer for approximately 2 hours until the pears appear dark red.
When ready switch off the heat and allow the pears to cool down slowly.
When the pears have cooled, remove them from the sauce into a colander to drain excess liquid. When drained place into your serving bowl with the stems up.
Place the sauce pan with the liquid back on a medium heat.
Prepare a roux using some of the liquid and cornstarch.
When the liquid boils you can bind it using the roux. Add more sugar to taste if necessary.
The sauce should be lightly bound and stay clear; when it reaches the right consistency pour it over the pears.
Your pears are now ready to serve.
Prepare the dish the night before to optimise the time.
The basic form is used as a desert served with merengue or Icecream
This dish can also be used as a side to venison and can also be consumed warm.