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Poached pears with berry sauce

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 10
Servings 6
Time 10 min


  • 300
    unsweetened apple or grape juice
  • 25
    brown sugar
  • 6
    ripe pears, peeled and left whole, with stalks intact
  • 1
    lemon (grated rind only)
  • 1
    cinnamon stick, broken in half
  • 6
    whole cloves
  • 225
    canned or frozen blackcurrants, defrosted
  • 15
  • 30
    crème de cassis or blackcurrant liqueur
  • fresh mint sprigs, to decorate


40 min
Gently heat apple or grape juice and sugar in a saucepan until sugar has dissolved, stirring continuously. Add pears, lemon rind, cinnamon stick and cloves and stir. Cover and bring to the boil, then reduce heat and simmer for about 15 minutes, until pears are cooked and tender. Using a slotted spoon, transfer pears to a serving dish, cover and keep warm. Remove and discard lemon rind, cinnamon stick and cloves. Add blackcurrants to pan, cover, and bring to the boil. Reduce heat and simmer for about 10 minutes until soft, stirring occasionally. Blend cornflour with crème de cassis and stir into blackcurrant sauce. Heat gently, stirring continuously, until sauce comes to the boil and thickens slightly. Pour sauce over pears and decorate with the mint sprigs. Serve warm or cold with plain yoghurt. Serves 6.

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