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food ideas | useful links | contact us | about us | Bacchus & Comus | small print | privacy statement
Site problem? Tell us. © BTL Publishing Ltd. and Croque-en-Bouche web design.
Poires au Vin Rouge
To be done three or four days ahead...
Use six or eight small ripe, preferably Williams pears, peeled. Pin a clove in each. Put a bottle of fruity red wine in a measuring jug and make up to a litre with water. Add 300g. sugar, the juice of an orange, plus a slice of peel, and a few turns of black pepper.
Put in a big enough pan to stand the pears up with no space in between, and cover with liquid. The pears must be totally immersed. Cook the pears to a soft al dente. Leave to rest, in the ‘fridge.
To be done three or four days ahead...
Use six or eight small ripe, preferably Williams pears, peeled. Pin a clove in each. Put a bottle of fruity red wine in a measuring jug and make up to a litre with water. Add 300g. sugar, the juice of an orange, plus a slice of peel, and a few turns of black pepper.
Put in a big enough pan to stand the pears up with no space in between, and cover with liquid. The pears must be totally immersed. Cook the pears to a soft al dente. Leave to rest, in the ‘fridge.