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| Spicy Pears in Mulled wine Syrup |
| A delicious and satisfying recipe to use up any surplus of garden pears - remember to cook the day before and chill over night, which makes it perfect for dinner parties. Serve with vanilla ice-cream if you want to indulge, however this is a superb low fat course if served with fat free natural yoghurt
Serve 6
Ingredients:
- 6 small pears
- 300ml / 1/2 pint full bodied, fruity red wine
- 6 tbsp thin honey
- 6 tbsp light muscovado sugar
- 1 cinnamon stick
- Zest and juice of one large orange
To Serve:
- Ice-cream or creme fraiche
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| Method |
| Put all the ingredients except the pears into a medium pan and heat gently until the sugar dissolves
Bring to the boil, then reduce to a simmer
Peel the pears leaving the stalks intact. Cut a slice from the bottom of each so that it sits upright and lower into the wine.
Add enough water to cover the pears and place a heatproof plate on top to keep them immersed. Poach the pears at a gentle simmer until tender when pierced with a knife, approximately 15-20 minutes.
Lift the cooked pears from the pan and lie in a serving dish. Bring the liquid to the boil and bubble until it is reduced to a syrup, approximately 15 - 20 minutes.
Strain the syrup over the pears to colour them evenly, then cover with clingfilm and chill overnight.
Stand the pears upright in the syrup to serve. |
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