|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|
503 mlwine, table, white
75 gBrown caster sugar
1.6 kgTotal recipe weight
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.
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.
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.
Switch off the heat and allow the pears to cool down slowly.
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 ice cream.
This can also be used as a side dish to venison and can be consumed warm.