This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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).
267 K 4.1/5 (21 reviews)614626
Last modified on: October 22th 2026
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: 1,875 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
Step 1 - ⌛ 3 min.
In a pan, pour 750 ml red wine, 250 ml blackcurrant liqueur and 100 g caster sugar.
Step 2
For each pears, one by one: peel, cut in two, remove core and if necessary fiber around tail.
Step 3 - ⌛ 20 min.
Put immediately the half in syrup to prevent from blackening.
Proceed so with all pears.
Proceed so with all pears.
Step 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.
Step 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.
Step 6 - ⌛ 20 min.
Put back pan on low fire, and make reduce a half volume.
Step 7 - ⌛ 2 min.
When syrup is reduced, pour through a fine strainer, in a smaller pan.
Step 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.
Step 9
A bit before serving, cut half pears from top to bottom in several thin parts.
Step 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.
Step 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: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=1 % | 15 g RDI=6 % | 1 g RDI=1 % | 116 kcal RDI=6 % | 486 kJ RDI=6 % |
| Per person | 2 g RDI=4 % | 47 g RDI=18 % | 3 g RDI=4 % | 362 kcal RDI=18 % | 1,516 kJ RDI=18 % |
| Whole recipe | 14 g RDI=22 % | 282 g RDI=106 % | 17 g RDI=23 % | 2,173 kcal RDI=109 % | 9,097 kJ RDI=109 % |
How much will it cost?
For 6 people
12.35 €
Per person
2.10 €
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:
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example:
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.