Pears in red wine

Pears in red wine

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
25 mins
Photographer
Françoise Nicol

AD— This classic dessert will be even better if you make it the day before. After a night in the fridge, the pears will be even more impregnated with the flavours of the wine and spices. Why not serve it with a blackcurrant sorbet?

PN— The pear is not so dazzling from a nutritional point of view. Apart from its plentiful fibre, it doesn’t have a lot of vitamins and mineral salts. Red wine has the great merit of providing plenty of protective molecules that support the cardiovascular system. And ginger gives you energy!

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Pour a bottle of good red wine into a saucepan, bring to a boil and flambé.
  2. Wash 4 ripe Williams or Passe Crassane pears, then peel them, but leave the stalk on. Cut them in half, remove the core and squeeze the juice of 1 lemon over as soon as they are peeled. Put the peelings in the flambéed red wine.
  3. Pare the zest from 1 unwaxed orange, then remove the skin and outer membrane and cut into slices. Peel and finely slice 4 cm of ginger.
  4. Pour 125 g of caster sugar into the flambéed red wine, add 1 vanilla pod slit open and scraped, the orange zest, the ginger and a generous twist of freshly ground white pepper.
  5. Bring back to the boil then lower the heat and immerse the half pears in this wonderfully fragrant wine.
  6. Cook gently, at a low simmer, for about 25 minutes. Take the saucepan off the heat and leave the fruit to rest in their cooking liquid.
  7. Then put them in a glass bowl. Filter the wine through a conical strainer and pour it over the pears.
  8. Keep the pears in the fridge until you are ready to serve them.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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