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).
246 K 4.1/5 (21 reviews)
2 hours 35 min.
Easy
18 people
8 IngredientsLast modified on: February 21th 2011
For 18 people, you will need:
- 1
2 litres 250 ml red wine - 2
750 ml blackcurrant liqueur - 3
300 g caster sugar - 4
9 Pears - 5
3 vanillas pod - 6
6 pinches agar-agar - 7
600 ml real custard sauce (crème anglaise) - 8
fresh mint leaves - Total weight: 4,180 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 2 litres 250 ml red wine, 750 ml blackcurrant liqueur and 300 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 3 vanillas 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 6 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 | 6 RDI=2 % | 530 RDI=50 % | 3 RDI=0 % | 4,070 RDI=200 % | 17,050 RDI: 200 % |
| Per 100 g | 0 | 10 RDI=1 % | 0 | 100 RDI=5 % | 410 RDI: 5 % |
| Per person | 0 | 30 RDI=3 % | 0 | 230 RDI=10 % | 950 RDI: 10 % |
How much will it cost?
- For 18 people : 26.30 €
- Per person : 1.50 €
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
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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: Norman flambéed apples, Confit of quinces in Macvin, Caramelized brioche with pear and kiwi, European glass, Individual charlottes with morello cherries, ... See them all 13
Caster sugar
Like these other recipes: Breton sablé biscuit dough, Coffee custard, Piedmont pyramids, Like Bounty, French Family Cake, ... See them all 361
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