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).
257 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: Winemaker's toast, Spaghetti Bolognese, Mulled wine Belle-Plagne style, Strawberries in a thyme and lemon-flavoured red wine reduction, How to slow cook meat, ... See them all 19
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example: Dijonnaise pear cake, Blackcurrant sorbet for Edith, ... See them all 2
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Caramel semolina pudding with raisins, Rice pudding (riz au lait), Individual charlottes with morello cherries, Warm apple feuillantines, ... See them all 13
Caster sugar
Like these other recipes: Grandma Solange's biscuits, Bonnevaux apple tart, Sandwich bread, Black sesame flan, Kouign-amann, ... See them all 364
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018437 K 24.3 45 min.
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts. November 22th 202348 K 60 min.
Escalope cordon bleu
Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at the canteen. March 31th 202432 K 1 hour 35 min.
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 2011341 K 14 40 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are... September 11th 2018316 K3.8 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.