in Red Wine and Port
Following our success in doing this we decided to definitely use this again for one of
our Christmas day desserts (this time for 6 people!).
We peeled 6 conference pears, trying to keep the stalks. For
the poaching liquor we used and small bottle of red wine, a good
measure of port, a teaspoon of dried ground cinnamon, about 5
cloves and about 100g of brown sugar. We brought the liquid to
the boil and added the pears and reduced the heat to a gentle
We took the pears our of the liquid so that all we needed to
do when ready for dessert was return them to the heat and then
reduce the sauce to a gooey syrup. We served them with our and .
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