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moulin pears in red wine

Serves  6

 

INGREDIENTS

  • 200 ml water

  • 450 ml red wine

  • 150g granulated sugar

  • 1 heaped tablespoon redcurrant (or blackcurrant) jelly

  • grated rind of 1 large lemon

  • 1 cinnamon stick

  • 6 firm pears

 

METHOD

  • Place water, wine, sugar and jelly in a heavy saucepan (ideally tall and narrow) and heat gently until the sugar has dissolved.  Add lemon peel and cinnamon.

  • Peel pears without removing stalks.   Place upright in pan and cover.  If pears are not completely covered by the wine and water mixture, turn them in the pan during cooking.

  • Bring mixture to the boil and simmer slowly for about an hour.   The pears should be a deep crimson colour and very tender.  Long slow cooking is best.

  • Remove pears and place in a bowl to chill.   Strain wine liquid then reduce by boiling rapidly to a syrupy consistency.  Chill and pour over the pears before serving.

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Maison d'Hôte: Carolynn Grimaldi, 2 lieu-dit le Moulin du Chemin, 79240 Scillé, France

+33 (0)5 4995 9487

 

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