Pears in muscadel with almond nut brittle

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 30
    ml
    butter
  • 4
    ripe cooking pears, halved, leaving stems on
  • 30
    ml
    sugar
  • 1
    cinnamon stick
  • 2
    cloves
  • 125
    ml
    water
  • 125
    ml
    muscadel
  • 30
    ml
    sunflower oil
  • 200
    g
    almonds
  • 30
    ml
    castor sugar
 

Method

 
Place butter in a saucepan and add pears, sugar, cinnamon stick and cloves. Cover with waxed paper and cook gently for 15 minutes, or until pears have softened. Gradually add water and muscadel (if pears have a lot of juice you may not need to add water). Raise heat and cook briskly to reduce sauce. When pears are well glazed, remove to a heated platter. Heat oil in a frying pan, add nuts and give a quick shake. Sprinkle with sugar and stir-fry for 1 minute or until nuts turn golden and clump together. Place on a sheet of waxed paper to harden. Spoon pears onto heated plates and cover each with a little syrup. Serve with almond clusters and pass around a jug of thick cream. TOTAL KILOJOULE COUNT: 9 760 kJ (2 330 Cal). A portion: 1 630 kJ (390 Cal).
 

Read more on: fruit
 

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