Pears in wine and syrup
easy
40 mins
Ingredients
4 p.
- 4 pears
- 50 cl red wine
- 4 tbsp syrup, Liège
- 30 g sugar
- 1 stick cinnamon
- 1 star anise
- 1 orange zest
Recipe
40 mins
Preparation:
10 mins
|
Cooking:
35 mins
|
Marinating:
1
Peel the pears: Peel the 4 pears, leaving the stalks intact without cutting them off. If necessary, cut a thin slice off the base so that they stand upright in the saucepan.
2
Prepare the red wine syrup: Pour the 500 ml of red wine into a saucepan with the 30 g of sugar, the 4 tbsp of Sirop de Liège, the cinnamon stick, the star anise and the strip of orange zest. Bring gently to a simmer, stirring to dissolve the sugar.
3
Poach the pears: Submerge the pears in the mulled wine. Cover and leave to poach over a low heat for 25 minutes , turning them halfway through for an even and deep colouring.
4
Reduce the syrup: Gently remove the pears with a slotted spoon and set them aside. Strain the wine, then reduce it over high heat for 10 minutes. until you obtain a coating and glossy syrup.
5
Plating and serving: Plate each pear on a plate or in a dessert bowl. Generously coat with the reduced wine syrup and serve warm or well-chilled, depending on the season.
| Energy | 376 kJ / 90 kcal |
|---|---|
| Fat (of which saturates) | 0.01 g (0.0 g) |
| Carbohydrates (of which sugars) | 13,6 g (11 g) |
| Fibres | 1.7 g |
| Proteins | 0.3 g |
| Salt | 0,01 |
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