Pears in red wine with blackcurrant


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).
249 K 4.1/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 6 people, you will need:

Change to the quantities for:
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 9:00, you will finish around : 12:35.Change start time
To finish around 7pm, you'll need to have started before: 16:55.Change end time

Step by step recipe


Stage 1 - 3 min.
Pears in red wine with blackcurrant
In a pan, pour 750 ml red wine, 250 ml blackcurrant liqueur and 100 g caster sugar.

Stage 2
Pears in red wine with blackcurrant
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
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
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
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
Put back pan on low fire, and make reduce a half volume.

Stage 7 - 2 min.
Pears in red wine with blackcurrant
When syrup is reduced, pour through a fine strainer, in a smaller pan.

Stage 8 - 5 min.
Pears in red wine with blackcurrant
Bring to boil and add 2 pinches agar-agar, mix well with a fork, and remove from fire.

Let thicken when cooling.

Stage 9
Pears in red wine with blackcurrant
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
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
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 recipe50 RDI=20 %340 RDI=30 %60 RDI=9 %2,710 RDI=140 %11,350 RDI: 140 %
Per 100 g2 RDI=1 %20 RDI=2 %3 RDI=0 %150 RDI=7 %620 RDI: 7 %
Per person7 RDI=3 %60 RDI=5 %9 RDI=1 %450 RDI=20 %1,890 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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)
Blackcurrant liqueur
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)
Real custard sauce (crème anglaise)

You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Pistachio panna cotta with custard, Warm apple feuillantines, Pears and caramelised walnut samosas , Norman flambéed apples, ... See them all 13

Other recipes you may also like
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017470 K4.2 2 hours 15 min.
Ramekins of duchess potatoes
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
March 4th 2020302 K 24.6 2 hours 5 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016460 K4.4 7 min.
How to prepare spinach
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 20153.40 M3.5 1 hour 9 min.
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022542 K4.5 1 hour 4 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page