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Red smothered desert pears

(0)
3 Hrs 15 Min
 
portions
17 %

Carbs

1 %

Fats

1 %

Proteins

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
Units:
 
  • 1 kg
    Pear
  • 501 ml
    wine, table, Red
  • 75 g
    Brown caster sugar
  • 15 g
    Lemon
  • 10 g
    Cornstarch
  • 10 g
    Cinnamon
  • 1.6 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Peeling knife , 1 x Spatulas , 1 x Bowls
Method

Preparation time

15 Min

Cooking time

2 Hrs

1

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.

2

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.

3

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.

4

When ready switch off the heat and allow the pears to cool down slowly.

5

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.

6

Place the sauce pan with the liquid back on a medium heat.

7

Prepare a roux using some of the liquid and cornstarch.

8

When the liquid boils you can bind it using the roux. Add more sugar to taste if necessary.

9

The sauce should be lightly bound and stay clear; when it reaches the right consistency pour it over the pears.

10

Your pears are now ready to serve.

Tips

1

Prepare the dish the night before to optimise the time.

2

The basic form is used as a desert served with merengue or Icecream

3

This dish can also be used as a side to venison and can also be consumed warm.

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