Pears in red wine with blackcurrant

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).

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For2 people 3 people 6 people 12 people 18 people

MeasuresMetric Metric weight Metric volumes Read more...

For 3 people, you will need:

375 ml red wine
125 ml Blackcurrant liqueur
50 g caster sugar
2 Pears
1 vanilla pod
1 pinch agar-agar
100 ml Real custard sauce (crème anglaise)
fresh mint leaves

Nutritional information:

Whole recipe

Calories

958

48%

Proteins

Carbohydrates

152g

14%

Fats

Per 100 g

Calories

Proteins

<1%

Carbohydrates

15g

Fats

<1%

Per person

Calories

319

16%

Proteins

Carbohydrates

50g

Fats

<1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 55 min.
Resting : 1 hour
Cooking : 40 min.
Start to finish : 2 hours 35 min.

Preservation : Several days in the fridge, in their cooking juice.

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How much will it cost?

For 3 people : 7.11 €
Per person : 2.37 €

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Step by step recipe:

In a pan, pour 375 ml red wine, 125 ml Blackcurrant liqueur and 50 g caster sugar.
For each pears, one by one: peel, cut in two, remove core and if necessary fiber around tail.
Put immediately the half in syrup to prevent from blackening. Proceed so with all pears.
Put pan on low fire, add 1 vanilla pod, and make cook pears uncovered until they are well soft. Let cool in the syrup, covered this time, if possible during all night.
Tomorrow, remove pears from syrup, put in another container, and covered by a half of syrup. Cover and let wait at ambient temperature.
Put back pan on low fire, and make reduce a half volume.
When syrup is reduced, pour through a fine strainer, in a smaller pan.
Bring to boil and add 1 pinch agar-agar, mix well with a fork, and remove from fire. Let thicken when cooling.
A bit before serving, cut half pears from top to bottom in several thin parts.
The goal is not to cut half-part, but to make a kind of hand-held fan, you should start from top but leaving about half inch uncut. Put a half pear by service plate, and spread cuts to shape the hand-held fan.
Fill one plate side with custard sauce (crème anglaise) and the other one with cooking syrup. Decorate with a mint leaf.

Remarks:

If you don't have agar-agar you can use corn-flour instead.

Source:

Home made.

Last modified on: February 21^th 2011

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