Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 1600 g |
| Energy | 339 kJ / 81 kcal | 5415 kJ / 1295 kcal |
| Sat. fat | 1 g | 1 g |
| Unsat. fat | 1 g | 1 g |
| Fibre | 3 g | 37 g |
| Salt | 4 mg | 58 mg |
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1 kgPear
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503 mlwine, table, white
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75 gBrown caster sugar
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15 gLemon
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10 gCinnamon
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1.6 kgTotal recipe weight
Equipment
Preparation time
15 Min
Cooking time
2 Hrs
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1
Pour the wine into a sauce pan.
Add sugar, cinnamon and lemon zest and place the sauce pan on a medium heat.
Keeping close to the boiling point but be careful not to let the wine boil.
2
Peal the pears leaving them whole including crown and the stem.
Rinse them with water and place them in the sauce pan with the stem pointing up.
3
Increase the heat until the liquid starts to boil.
Turn the heat down and let the liquid simmer for approximately 2 hours until the pears are soft and cooked.
4
Switch off the heat and allow the pears to cool down slowly.
5
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 ice cream.
3
This can also be used as a side dish to venison and can be consumed warm.
