Hostess With The Mostess

Pears in red wine


4 slightly under-ripe pears (Bartletts are the best variety buy you could also use Conference or Doyenne de Comice)

3 Tablespoons brown sugar

Red wine (you must use a good quality, robust wine)

1 cinnamon stick

2 cloves

4 peppercorns

Several pieces of orange zest


Peel the pears, leaving the stalks on, and pack them into a non-reactive pan into which they fit snugly. Sprinkle over the sugar and pour in just enough red wine to cover. Add the cinnamon stick, cloves, peppercorns and orange zest. Bring the wine to the boil, cover a simmer for 20-25 minutes, turning the pears several times during the process (the exact time will depend upon the size and ripeness of the pears- test with fork).

Leave the fruit to cook in the liquor. Just before serving, boil down the spiced red wine to the required consistency (I like it fairly runny) and strain (though you could leave the cinnamon stick for decoration), then pour over the pears.

Pears in red wine Food of France

Recipe Source:

Food of France