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).
242 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 , 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.
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)
Other recipes you may also like
Poached eggs
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8th 2013312 K5 2 hours 40 min.
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
February 21th 2011381 K 44.8 15 min.
Melting Epoisses on toast
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
May 10th 2014208 K 24.1 1 hour 30 min.
Salmon and spinach quiche
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022409 K 14 1 hour 15 min.
Red rice pannequets
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
June 12th 2011233 K4 2 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-16)

*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