Recipe for poached pears in blackberry wine


Poached pears

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Choose a pot in which the pears will fit perfectly, then add the wine, water and sugar to the pot. Add half of the blackberries and heat gently for 5 minutes until the sugar has dissolved. Mash the blackberries with a mash press, strain the syrup through a sieve and discard the blackberry seeds, then return the syrup to the saucepan.

Peel the pears, leaving the stems behind, then add them to the blackberry wine with the cinnamon and cloves. Simmer gently for 10-15 minutes, turning the pears until evenly colored.

Remove the pears from the wine and transfer them to a bowl. Mix the cornstarch with a little water in a cup until you get a smooth paste. Stir in the blackberry wine then bring to a boil, stirring until thickened and smooth. Pour the syrup over the pears then add the rest of the blackberries and let cool.

Serve with spoonfuls of amaretti cream, see tip.

Amaretti cream – break 25 g (1 oz) of crispy amaretti cookies into small pieces with your fingertips, then fold them into a 250 ml (8 fl oz) carton of whole cream.

Pears can be covered and left at room temperature for 2-3 hours or can be made the night before and chilled in the fridge if you prefer, but take out of the fridge about 30-60 minutes before serving so they don’t have too much. of cold taste.

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Jean H. Vannatta