1,540 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pears in red wine with blackcurrant

Name: Pears in red wine with blackcurrant
Prep time: 1 h 55 min
Cook time: 40 min
Total time: 2 h 35 min
Yield: 6 people
Cuisine: French
Ingredients: 750 ml red wine; 250 ml blackcurrant liqueur; 100 g caster sugar; 3 Pears; 1 vanilla pod; 2 pinches agar-agar; 200 ml real custard sauce (crème anglaise); fresh mint leaves

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).

258 K 4.1/5 (21 reviews)

2 hours 35 min. difficulté

Easy

12.15 €

6 people

8 Ingredients

Last modified on: February 21^th 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.

When should you start or finish this recipe?

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.

Pears in red wine with blackcurrant : Stage 1

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.

Pears in red wine with blackcurrant : Stage 3

Put immediately the half in syrup to prevent from blackening.

Proceed so with all pears.

Stage 4 - ⌛ 15 min.

Pears in red wine with blackcurrant : Stage 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.

Stage 5 - ⌛ 1 hour

Pears in red wine with blackcurrant : Stage 5

Tomorrow, remove pears from syrup, put in another container, and covered by a half of syrup.

Cover and let wait at ambient temperature.

Stage 6 - ⌛ 20 min.

Pears in red wine with blackcurrant : Stage 6

Put back pan on low fire, and make reduce a half volume.

Stage 7 - ⌛ 2 min.

Pears in red wine with blackcurrant : Stage 7

When syrup is reduced, pour through a fine strainer, in a smaller pan.

Stage 8 - ⌛ 5 min.

Pears in red wine with blackcurrant : Stage 8

Bring to boil and add 2 pinches agar-agar, mix well with a fork, and remove from fire.

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.

Pears in red wine with blackcurrant : Stage 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.

Stage 11 - ⌛ 10 min.

Pears in red wine with blackcurrant : Stage 11

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.

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 %

Possible allergens in this recipe: Sulfites, milk, egg

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)

Other recipes you may also like

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.32 M 74.2 4 days 15 hours 50 min.

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010398 K 154 50 min.

Toasted flaked almonds

Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.

March 9^th 2020344 K4.8 30 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012796 K 43 25 min.

French custard tart

Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.

July 13^th 2022458 K 234.3 1 hour 10 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.