Pears in grenadine syrup


Ingredients 9
Servings 6
Time

Ingredients

  • 6
    firm, ripe pears, peeled (stalks left intact)
  • 180
    ml
    sugar
  • 500
    ml
    water
  • 2
    large pieces of lemon peel, thinly sliced
  • juice of half a lemon
  • 1
    stick cinnamon, broken into small pieces
  • 45
    ml
    grenadine syrup
  • 15
    ml
    cornflour
  • 30
    ml
    water
 

Method

 
Place sugar, water, lemon rind, lemon juice, cinnamon and grenadine into a pan large enough to hold pears lying flat. Stir over low heat until sugar has dissolved. Bring to the boil and add pears. Lower the heat, cover and simmer gently for about 20 minutes, or until pears are tender but firm. Turn fruit occasionally during cooking so they colour evenly. Remove from heat. Lift pears from the pan with a slotted spoon and place in a serving dish. Blend cornflour with cold water and stir into hot syrup in the pan. Return to heat and stir until syrup has thickened and clears. Remove cinnamon and lemon rind, and pour syrup over the fruit. Leave until cooled, but do not chill. Serve with pouring cream.
 

Read more on: fruit
 

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