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Categories:Viewed: 5 - Published at: 2 months ago
Ingredients
- 625 ml full-bodied red wine
- 125 ml port wine
- 1 cinnamon stick
- 3 cloves
- 1 pinch ground nutmeg
- 2 pieces thin orange zest
- 2 tablespoons red currant jelly
- 200 g brown sugar
- 6 pears
- 150 ml clotted cream or 150 ml creme fraiche
Method
- Preheat the oven to 150°C/gas
- Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 11/2-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.)
- To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red.
- Serve with the clotted cream or the orange zest flavoured Creme Fraiche.
