Pears in red wine
Description
Pears cooked until tender in red wine and blackcurrant liqueur, served with syrup and custard cream
Instructions
- 1
Step 1
Pour 750 ml of red wine, 250 ml of blackcurrant liqueur, and 100 g of powdered sugar into a saucepan.
- 2
Step 2
Peel each pear, cut in half, and remove the core.
- 3
Step 3
Place the pears directly into the syrup. Put the saucepan over low heat, add 1 vanilla pod, and cook until the pears become soft. Let them cool in the syrup, preferably overnight if possible.
- 4
Step 4
The next day, remove the pears from the syrup, place them into another container, and cover with half of the syrup. Cover with a lid and let them sit at room temperature.
- 5
Step 5
Place the syrup over low heat and simmer until reduced by half. Then strain through a fine sieve into a smaller saucepan. Bring to a boil, add 2 pinches of flour, mix well with a fork, and remove from heat.
- 6
Step 6
Before serving, slice the pears from top to bottom into several thin pieces, leaving the top end uncut. Arrange on a plate as shown in the picture.
- 7
Step 7
Fill one half of the plate with custard cream and the other half with prepared syrup. Garnish with a mint leaf.