Puddles
Guru
- Joined
- 20 Jun 2013
- Local time
- 10:50 AM
- Messages
- 37
Found this it looks quite nice!
https://www.facebook.com/notes/la-d...-such-an-easy-elegant-dessert/253150334739890
I have used raspberries & Merlot but you could also use blackcurrants and any other deep bodied red wine. The added fruit makes the sauce such a vibrant colour. The dish can be prepared the day before your dinner party & assembled in seconds.
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to serve 6
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6 Conference pears, firm but with a little give and not at all hard.
The juice & zest of 1 orange
100gms frozen raspberries or blackcurrants
200 ml full bodied wine
100 gms caster sugar
2 bay leaves
1 small cinnamon stick
2 juniper berries
2 cloves
& either 2 tbsp Framboise if you are using raspberries, or Creme de Cassis for Blackcurrants
if you don't have either just add a glug of brandy
Double Cream to decorate
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Peel & core the pears leaving the stem intact. Cut off the bottom to leave a flat base.
>
Mix all the other ingredients together in a pan large enough to hold all the pears standing up.
Top the pan up with a little water so that the pear flesh is almost covered. Cover with some parchment paper add the pan lid, then heat until it reaches the boil, turn down & simmer for around 30-40 mins or until the pears are soft.
If the pears are not coloured I usually carefully turn them in the poaching liquid until they are lovely and red.
>
remove when cooked & leave to cool.
>
Reduce the sauce until it becomes rich & syrupy
>
Pass the juice through a fine sieve. Cool.
>
Assemble on a plate or bowl and decorate very simply with dots of double cream, pull a cocktail stick very gently, in one direction only through the dots to form a trail of hearts.
https://www.facebook.com/notes/la-d...-such-an-easy-elegant-dessert/253150334739890
I have used raspberries & Merlot but you could also use blackcurrants and any other deep bodied red wine. The added fruit makes the sauce such a vibrant colour. The dish can be prepared the day before your dinner party & assembled in seconds.
>
to serve 6
>
6 Conference pears, firm but with a little give and not at all hard.
The juice & zest of 1 orange
100gms frozen raspberries or blackcurrants
200 ml full bodied wine
100 gms caster sugar
2 bay leaves
1 small cinnamon stick
2 juniper berries
2 cloves
& either 2 tbsp Framboise if you are using raspberries, or Creme de Cassis for Blackcurrants
if you don't have either just add a glug of brandy
Double Cream to decorate
>
Peel & core the pears leaving the stem intact. Cut off the bottom to leave a flat base.
>
Mix all the other ingredients together in a pan large enough to hold all the pears standing up.
Top the pan up with a little water so that the pear flesh is almost covered. Cover with some parchment paper add the pan lid, then heat until it reaches the boil, turn down & simmer for around 30-40 mins or until the pears are soft.
If the pears are not coloured I usually carefully turn them in the poaching liquid until they are lovely and red.
>
remove when cooked & leave to cool.
>
Reduce the sauce until it becomes rich & syrupy
>
Pass the juice through a fine sieve. Cool.
>
Assemble on a plate or bowl and decorate very simply with dots of double cream, pull a cocktail stick very gently, in one direction only through the dots to form a trail of hearts.