Ruby pears in wine

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 7
Servings 6
Time

Ingredients

  • 6
    under-ripe pears, stems intact
  • 500
    ml
    full-bodied red wine
  • 65
    ml
    castor sugar
  • 8
    green cardamoms, crushed
  • 1
    large orange - the peel
  • 250
    ml
    boiling water (you may need more)
  • 1
    packet raspberry jelly
 

Method

 
Peel skins from pears, leaving stems intact.
Heat wine, sugar, spices and orange rind in a high-sided frying pan.
Lie pears on their sides and add enough boiling water to come at least halfway up the pears.
Bring pears to boil, then poach over medium heat, uncovered, for 20 minutes each side, using stems to turn pears over.
Test pears for tenderness, then remove from pan.
Turn up heat, add jelly and stir it in over a vigorous heat.
Cook until syrup is thick and resembles a sticky glaze. (Watch carefully or the glaze may caramelise.)
Replace pears and spoon glaze over them, twisting the fruit by their stems. Add a little water, if necessary.
Serve hot, warm or chilled with ice-cream.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.