pears in red wine
450 ml red
tablespoon redcurrant (or blackcurrant) jelly
of 1 large lemon
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.
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
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.
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.
Carolynn Grimaldi, 2 lieu-dit le Moulin du Chemin, 79240 Scillé, France
+33 (0)5 4995 9487
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