Difference between revisions of "Pears in Red Wine"

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== Description ==
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{{recipesummary|Image=[[File:Poached pears with mascarpone.jpg|350px]]|}}
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==Description==
 
Pears in Red Wine <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=284-285}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=136-137}}</ref> aka poires au vin rouge, is a common dessert dish, use good wine!
 
Pears in Red Wine <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=284-285}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=136-137}}</ref> aka poires au vin rouge, is a common dessert dish, use good wine!
  
== Ingredients ==  
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==Ingredients==  
 
*4 slightly under-ripe pears (Bartletts are best)
 
*4 slightly under-ripe pears (Bartletts are best)
 
*3 tbsp brown sugar
 
*3 tbsp brown sugar
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*several pieces of orange zest
 
*several pieces of orange zest
  
== Procedures ==
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==Procedures==
 
# Peel the pears, leaving stalks.
 
# Peel the pears, leaving stalks.
 
# Place into a pan where they will fit snugly.
 
# Place into a pan where they will fit snugly.

Latest revision as of 15:02, 24 September 2012

Pears in Red Wine
Poached pears with mascarpone.jpg

Description[edit]

Pears in Red Wine [1] [2] aka poires au vin rouge, is a common dessert dish, use good wine!

Ingredients[edit]

  • 4 slightly under-ripe pears (Bartletts are best)
  • 3 tbsp brown sugar
  • red wine (good quality, robust)
  • 1 cinnamon stick
  • 2 cloves
  • 4 peppercorns
  • several pieces of orange zest

Procedures[edit]

  1. Peel the pears, leaving stalks.
  2. Place into a pan where they will fit snugly.
  3. Sprinkle with sugar.
  4. Pour in red wine to cover.
  5. Include cinnamon sticks, cloves, peppercorns and orange zest.
  6. Bring to boil.
  7. Cover and let simmer for ~23 min.
  8. Turn the pears multiple times during simmering, testing with a fork.
  9. Leave to cool in the pan with the liquids.
  10. Before serving boil down the spiced red wine.
  11. Strain the wine.
  12. Pour over the pears and serve.

References[edit]

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 284-285. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 136-137. ISBN 978-1-904920-43-4.