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
6 people
8 IngredientsLast modified on: February 21th 2011
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 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 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.
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.
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 2 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 | 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 % |
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)
Red wine
Like these other recipes: Strawberries in a thyme and lemon-flavoured red wine reduction, Boeuf (beef) bourguignon, Eggs meurette, Winemaker's toast, Mushroom bourguignon, ... See them all 19
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example: Dijonnaise pear cake, Blackcurrant sorbet for Edith, ... See them all 2
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Apple Tatin Terrine, European glass, Pistachio panna cotta with custard, Sautéed pears with custard and orange syrup , ... See them all 13
Caster sugar
Like these other recipes: Apple and almond cake, Pistachio panna cotta with custard, Apple confectioner's custard, Panna cotta, Little apple and verbena tarts, ... See them all 361
Other recipes you may also like
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).May 6th 2017921 K5 1 hour 40 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".October 13th 2010373 K4 50 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...April 3rd 2019498 K4.9 45 min.
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.February 21th 2011316 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.