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Pears In Red Wine


5-6 ripe dessert pears
5 oz lump sugar
pint water
pint red wine (claret or burgundy)
Strip of lemon rind
Small piece of stick cinnamon
1 teaspoon arrowroot
1 oz almonds
Whipped cream (optional)


To make syrup: dissolve sugar, water, wine, lemon rind and cinnamon slowly in a pan. Bring to boil and boil for 1 minute.

Keeping stalks on pears, re­move peel and the 'eye' from each base and place in the prepared syrup. Poach pears in the pan, covered, until tender. Even if pears are ripe, you must allow at least 20-30 minutes to pre­vent them discolouring around cores. Remove pears and strain syrup, which should be reduced to ½ pint by boiling.

Mix the arrowroot with a little water before adding to syrup and stir until boiling; then cook until liquid is clear.

Meanwhile shred and brown almonds: blanch, skin and split; cut each half lengthways in fine pieces and brown quickly in the oven at 350°F or gas mark 4.

Arrange pears in a serving dish. Spoon over the wine sauce and finish by scattering the browned and shredded almonds on top.

Serve cold, handing a bowl of whipped cream separately.

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