Cook book

Braised pears in red wine

Braised pears are simple, traditional but a very elegant accompaniment to a celebratory dinner or do it differently and serve as a dessert with a scoop of ice cream or whipped cream.

Dish Summary

Preparation

1. Add the red wine in a large saucepan and bring to a boil.

2. Lower the heat and add the cinnamon sticks, lemon zest, ground cloves and Cointreau and simmer gently for 5 minutes cooking.

3. Add the pears and sugar. Put the lid on the pan and simmer on low heat for 1 hour boil gently until the pears soft.

4. Carefully remove the pears and place on a serving dish.

5. Sift the remaining wine mixture and put it back into the pan. Bring to a boil over high heat and reduce to syrup.

6. Pour the red wine syrup over the pears

Serves 4

Ingredients

· 750 ml red wine

· 2 cinnamon sticks

· Grated zest of 1/2 lemon

· Pinch of ground cloves

· 1 tablespoon Cointreau.
Cointreau is a brand of triple sec (an orange-flavoured liqueur).

· 8 pears, suitable for cooking, whole, peeled but with stems.
Gieser Wildeman is one of the best (commercially available) varieties of stewing pears.

· 300g sugar

15 mins | Cook: 1 hour 20 minutes

Serving Suggestions                                       

 

Serve with game dishes