moulin pears in red wine
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
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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