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).
179,9724.1/5 for 21 ratings
Last modified on: February 21th 2011
For 6 people, you will need:
- 1
750 ml red wine - 2
250 ml Blackcurrant liqueur - 3
100 g caster sugar - 4
3 Pears - 5
1 vanilla pod - 6
2 pinches agar-agar - 7
200 ml Real custard sauce (crème anglaise) - 8
fresh mint leaves - Total weight: 1,843 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 55 min. | 1 hour | 40 min. | 2 hours 35 min. |
Keeping:
Several days in the fridge, in their cooking juice.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
In a pan, pour 750 ml red wine, 250 ml Blackcurrant liqueur and 100 g caster sugar.
Stage 2
For each pears, one by one: peel, cut in two, remove core and if necessary fiber around tail.
Stage 3 - 20 min.
Put immediately the half in syrup to prevent from blackening.
Proceed so with all pears.
Proceed so with all pears.
Stage 4 - 15 min.
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.
Let cool in the syrup, covered this time, if possible during all night.
Stage 5 - 1 hour
Tomorrow, remove pears from syrup, put in another container, and covered by a half of syrup.
Cover and let wait at ambient temperature.
Cover and let wait at ambient temperature.
Stage 6 - 20 min.
Put back pan on low fire, and make reduce a half volume.
Stage 7 - 2 min.
When syrup is reduced, pour through a fine strainer, in a smaller pan.
Stage 8 - 5 min.
Bring to boil and add 2 pinches agar-agar, mix well with a fork, and remove from fire.
Let thicken when cooling.
Let thicken when cooling.
Stage 9
A bit before serving, cut half pears from top to bottom in several thin parts.
Stage 10 - 20 min.
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.
Put a half pear by service plate, and spread cuts to shape the hand-held fan.
Stage 11 - 10 min.
Fill one plate side with custard sauce (crème anglaise) and the other one with cooking syrup.
Decorate with a mint leaf.
Decorate with a mint leaf.
Remarks
If you don't have agar-agar you can use corn-flour instead.
Nutritional information
How much will it cost?
- For 6 people : 12.12 €
- Per person : 2.02 €
Source
Home made.More recipes?
This recipe uses (among others) | Red wine: You can check-out other recipes which use it, like for example: Spaghetti Bolognese, Eggs meurette, Marchand de vin sauce, Aperitif rolls, Roscoff loaf, ... 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: Pistachio panna cotta with custard, Apple Tatin Terrine, European glass, Pears and caramelised walnut samosas , Norman flambéed apples, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Ice-cream Vacherin, Creamy plum and pear clafoutis, Brownie, Toffee apple upside-down cake, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.