This is a relatively simple dessert that is sophisticated at the same time, making it the perfect finisher for a dinner party.
Serves 4 to 6
Prep time:10 mins
Cook time:30 mins
Ingredients
1 lemon
4 to 6 pears
1 1/2 cups red wine
3/4 cup granulated sugar
2 tsps vanilla extract
1-2 cinnamon sticks or 2 tsps ground cinnamon
Method
Zest and juice the lemon. Put the zest aside and pour around half the lemon juice into a bowl of cold water.
Peel the pears. As a note, it doesn't seem to matter what kind of pears – I've tried with all different kinds. You can core them, but for presentation, I like to leave the core in - it's easy enough to eat around. Cut a small slice off the bottom of the pear so that it can stand upright without keeling over (a jaunty slant is fine – it adds character). Place the pears into the water bowl to rest.
Combine the red wine, sugar, remaining lemon juice (it should be around two tablespoons), lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to comfortably fit the pears. Bring the liquid to a boil and then reduce the heat.
When the liquid is gently simmering, add the pears. Simmer for 10 to 12 minutes. Carefully rotate the pears and simmer for another 10 minutes. By this time the pears will be soft enough to pierce with a fork.
Use a slotted spoon to remove the pears from the saucepan and sit them on a plate to cool.
Bring the liquid to a rolling simmer until it has reduced by around half, into a delectable syrup. By all means, taste test it at this point.
To serve, place a pear upright in a bowl. Pour a good measure of syrup over the fruit. Can be served with a dollop of marscaone, Greek yoghurt, vanilla yoghurt, or vanilla ice cream, or as is. Presentation is not my forte. I'm sure you can do better.
Comentarios