|Preparation||Resting||Cooking||Start to finish|
|55 min.||1 hour||40 min.||2 hours 35 min.|
|1||In a pan, pour 750 ml red wine, 250 ml Blackcurrant liqueur and 100 g caster sugar.||3 min.|
|2||For each pears, one by one: peel, cut in two, remove core and if necessary fiber around tail.|
|3||Put immediately the half in syrup to prevent from blackening.
Proceed so with all pears.
|4||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.
|5||Tomorrow, remove pears from syrup, put in another container, and covered by a half of syrup.
Cover and let wait at ambient temperature.
|6||Put back pan on low fire, and make reduce a half volume.||20 min.|
|7||When syrup is reduced, pour through a fine strainer, in a smaller pan.||2 min.|
|8||Bring to boil and add 2 pinches agar-agar, mix well with a fork, and remove from fire.
Let thicken when cooling.
|9||A bit before serving, cut half pears from top to bottom in several thin parts.|
|10||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.
|11||Fill one plate side with custard sauce (crème anglaise) and the other one with cooking syrup.
Decorate with a mint leaf.
For 6 people : 12.12 €
Per person : 2.02 €
|Red wine: You can check-out other recipes which use it, like for example: Winemaker's toast, Saucipain, Coq au vin, Boeuf (beef) bourguignon, Rabbit civet, ... All|
|Blackcurrant liqueur: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, ... All|
|Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Pears and caramelised walnut samosas , Norman flambéed apples, Apple Tatin Terrine, Rice pudding (riz au lait), ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Sweetcrust pastry (pâte sablée), Stewed rhubarb, Fresh fruit in sabayon, Pear and lime meringue pie, ... All|
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