Provençal pears in red wine

Provençal pears in red wine

By
From
Under the Walnut Tree
Makes
6-8
Photographer
Fanny Bergenström

Pears poached in spiced red wine, inspired by flavours from Provence. A sumptuous dessert together with some lightly whipped cream or ice cream, or a stylish accompaniment to a rustic soft goat’s cheese or a creamy blue cheese.

Ingredients

Quantity Ingredient
1 bottle red wine
1 1/2 tablespoons dried thyme
150ml honey, or to taste
100ml seville orange marmalade
8-12 not-too-ripe, quite small pears

Method

  1. Find a good sized stainless steel saucepan or pot (about 3 litres), in which the pears can stand or lie quite snugly. Pour the red wine into the saucepan, and add the thyme, honey and marmalade. Bring to the boil and simmer, uncovered, for 10 minutes.
  2. In the meantime, carefully peel the pears (we leave the stems on, which keeps the pears from falling apart while cooking). Arrange the pears in the saucepan with the red wine.
  3. Bring to the boil again, lower the heat, cover and simmer very slowly for 20-30 minutes, or longer if necessary. The pears should be soft but not fall to pieces. If the syrup doesn’t cover the pears, you need to gently turn them once or twice while cooking.
  4. Transfer the pears to a large bowl using a slotted spoon. Continue to cook the syrup, uncovered, for about 30 minutes, or until it thickens. Pour the syrup over the pears and allow them to cool. The pears will keep in the fridge for 6-7 days.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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