Pears in muscadel with almond nut brittle

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (10)

30.00 ml butter
4.00 pears — halved
30.00 ml sugar
1.00 cinnamon — stick
2.00 cloves
125.00 ml water
125.00 ml muscadel
30.00 ml sunflower oil
200.00 g almonds
30.00 ml castor sugar
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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).



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