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).
244 K 4.1/5 (21 reviews)
2 hours 35 min.
Easy
2 people
8 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
- 1
250 g red wine - 2
85 g blackcurrant liqueur - 3
35 g caster sugar - 4
1 Pears - 5
1⁄3 vanilla pod - 6
1 pinch agar-agar - 7
70 g real custard sauce (crème anglaise) - 8
fresh mint leaves - Total weight: 625 grams
Change measures:
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 250 g red wine, 85 g blackcurrant liqueur and 35 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 1⁄3 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 1 pinch 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 | 20 RDI=6 % | 120 RDI=10 % | 20 RDI=3 % | 930 RDI=50 % | 3,890 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 3 RDI=0 % | 150 RDI=7 % | 630 RDI: 7 % |
| Per person | 8 RDI=3 % | 60 RDI=6 % | 9 RDI=2 % | 460 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 2 people : 4.10 €
- Per person : 2.05 €
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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
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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: Pistachio panna cotta with custard, Caramelized brioche with pear and kiwi, Apple Tatin Terrine, European glass, Norman flambéed apples, ... See them all 13
Caster sugar
Like these other recipes: Lemon and lime cakes, Pistachio tiramisu, Kouign-amann brioche, Cantucci di Prato, Poppy seed and lemon cake, ... See them all 357
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