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).
261 K 4.1/5 (21 reviews)
2 hours 35 min.
Easy
12.15 €
6 people
8 IngredientsLast 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: 1,845 grams
Times for this recipe
Preparation: 55 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days in the fridge, in their cooking juice.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 340 RDI=30 % | 60 RDI=9 % | 2,710 RDI=140 % | 11,350 RDI: 140 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 3 RDI=0 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 7 RDI=3 % | 60 RDI=5 % | 9 RDI=1 % | 450 RDI=20 % | 1,890 RDI: 20 % |
How much will it cost?
- For 6 people : 12.15 €
- Per person : 2.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red wine
Like these other recipes: Marchand de vin sauce, How to slow cook meat, Mulled wine Belle-Plagne style, Coq au vin, Saucipain, ... See them all 19
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Dijonnaise pear cake, ... See them all 2
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Caramelized brioche with pear and kiwi, Sautéed pears with custard and orange syrup , European glass, Apple Tatin Terrine, ... See them all 13
Caster sugar
Like these other recipes: Comtoise apple charlotte, Corsican tarts, Apple Tiramisu, Prune Far, Little caramelized peach tarts, ... See them all 375
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010312 K 14.2 15 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011418 K3.8 1 hour 4 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021458 K4.6 5 hours 30 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.42 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.