Pears in red wine with blackcurrant
For 2 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 1 hour
Cooking : 40 min.
Start to finish : 2 hours 35 min.
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Per person : 1.45 €
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Step by step recipe:
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 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.
Last modified on: February 21th 2011