Baby pears in jelly

Name: Baby pears in jelly
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 250.00 ml wine rosé; 1.00 cinnamon stick; 3.00 cloves whole; 3.00 cardamom seeds; 125.00 ml castor sugar; 185.00 ml water; 6.00 pears tinned, baby; 10.00 ml Sheridans gelatine

6 servings Prep: 1 hr, Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (8)

250.00 ml	wine — rosé
1.00	cinnamon — stick
3.00	cloves — whole
3.00	cardamom — seeds
125.00 ml	castor sugar
185.00 ml	water
6.00	pears — tinned, baby
10.00 ml	Sheridans gelatine

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Method:

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.