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Baby pears in jelly

Recipe from: 2/10/2005 12:00:00 AM
Pears in jelly

Ingredients 8
Servings 6
Time about 1 hour


  • 250
    rosé wine
  • 1
    piece of stick cinnamon
  • 3
    whole cloves
  • 3
    cardamom seeds
  • 125
    castor sugar
  • 185
  • 6
    canned baby pears
  • 10


20 minutes
Heat the wine, cinnamon, cloves, cardamom, sugar and water over moderate heat, stirring until the sugar dissolves. Boil for 20 minutes.
Add the pears, remove the saucepan from the heat and allow to cool completely.
Drain the pears well, retaining 250 ml of the liquid.
Place each pear in a shooter glass.
Pour 50 ml of the liquid into a small bowl and sprinkle the gelatine on top.
Leave until the gelatine is spongy.
Dissolve the gelatine over boiling water, add the rest of the liquid and stir well. Chill in the fridge for 20 minutes until the mixture is as thick as unbeaten egg whites.
Pour the mixture into the shooter glasses and refrigerate until set.

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