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).
198,4654.1/5 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in their cooking juice.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 55 min. | 1 hour | 40 min. | 2 hours 35 min. |
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: How to slow cook meat, Mulled wine Belle-Plagne style, Marchand de vin sauce, Saucipain, Boeuf (beef) bourguignon, ... 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, Pears and caramelised walnut samosas , Norman flambéed apples, Warm apple feuillantines, Apple Tatin Terrine, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Caramel rice pudding, Strawberry and rhubarb crumble, Prune Far, Peach and verbena feuilleté, ... All |
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