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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)

2 hours 35 min. difficulté

Easy

12.15 €

6 people

8 Ingredients

Last modified on: February 21^th 2011

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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: 1,845 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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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.

In a pan, pour 750 ml red wine, 250 ml blackcurrant liqueur and 100 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.

Stage 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.

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.

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 2 pinches agar-agar, mix well with a fork, and remove from fire.

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.

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.

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	50 RDI=20 %	340 RDI=30 %	60 RDI=9 %	2,710 RDI=140 %	11,350 RDI: 140 %
Per 100 g	2 RDI=1 %	20 RDI=2 %	3 RDI=0 %	150 RDI=7 %	620 RDI: 7 %
Per person	7 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 €

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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.

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