Ingredients :
6 dessert pears
300ml/10fl oz rose wine
150ml/5fl oz cranberry juice
strip of thinly pared orange zest
1 cinnamon stick
4 whole cloves
1 bay leaf
75g/3oz caster sugar.
Method :
• Thinly peel the pears with a sharp
knife or vegetable peeler, leaving the
stalks intact.
• Pour the wine and cranberry juice
into a large heavy pan. Add the
orange zest, cinnamon stick, cloves,
bay leaf and sugar. Heat gently,
stirring all the time, until the
sugar has dissolved. Add the pears,
standing them upright in the pan. Pour
in enough cold water to barely
cover them.
• Cover and cook gently for 20–30
minutes until just tender, turning and
basting with the syrup occasionally.
Using a slotted spoon, gently lift the
pears out of the syrup and transfer
to a serving dish.
• Bring the syrup to the boil, and
boil rapidly for 10–15 minutes until it
has reduced by half. Strain the
syrup and pour over the pears. Serve.
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