Poached Pears in Red Wine Recipe
Ingredients
| Caster sugar | 6 Ounce | |
| Red wine | 1/2 Pint | |
| Cinnamon stick | 1 | |
| Ripe pears - 4, peeled and cored | ||
| Arrowroot | 1 Teaspoon | |
| Double cream | 1/4 Pint | |
| Greek strained yogurt | 5 Ounce | |
| Icing sugar - to dust | ||
| Unsalted butter | 2 Ounce | |
| Vanilla essence - a few drops | ||
| Nutmeg - a pinch, grated | ||
| Large egg white - 1 | ||
| Plain flour | 2 Ounce | |
Directions
GETTING READY
1. Preheat the oven to 200 degrees centigrade.
2. In a saucepan, add sugar and wine. Add cinnamon stick and bring slowly to the boil, stirring until the sugar has dissolved.
MAKING
3. To the wine mixture add pears and cover with a round of greaseproof paper and then a lid and poach gently for 10 minutes or until just tender, turning occasionally.
4. In a bowl, cream together the butter and sugar until soft and fluffy. Add the vanilla essence and nutmeg.
5. In another bowl, whisk the egg white until it just holds its shape. Gradually beat the egg white into the creamed mixture then fold in the flour.
FINALISING
6. On to a lined baking tray, drop teaspoons of the mixture, allowing space for the biscuits to spread.
7. Bake for 6-8 minutes until set and lightly golden around the edges. Remove the cooked biscuits from the oven and leave to cool on a wire rack.
8. Using a slotted spoon, remove the pears from the cooking liquid and place on a plate. Discard the cinnamon. Boil the remaining liquid until reduced by half. Blend the arrowroot with a little water, add to the syrup and stir until thickened.
9. In a bowl, add whipping cream, reserving 2 teaspoons for decoration and whip until it just holds its shape. Fold in the yogurt.
SERVING
10. On each serving plate, place 2 pears and spoon around some of the syrup. Using a cocktail stick, feather the cream into the syrup. Layer the biscuits with the cream and yogurt mixture and arrange on the plates.
11. Dust with icing sugar and serve at once.
1. Preheat the oven to 200 degrees centigrade.
2. In a saucepan, add sugar and wine. Add cinnamon stick and bring slowly to the boil, stirring until the sugar has dissolved.
MAKING
3. To the wine mixture add pears and cover with a round of greaseproof paper and then a lid and poach gently for 10 minutes or until just tender, turning occasionally.
4. In a bowl, cream together the butter and sugar until soft and fluffy. Add the vanilla essence and nutmeg.
5. In another bowl, whisk the egg white until it just holds its shape. Gradually beat the egg white into the creamed mixture then fold in the flour.
FINALISING
6. On to a lined baking tray, drop teaspoons of the mixture, allowing space for the biscuits to spread.
7. Bake for 6-8 minutes until set and lightly golden around the edges. Remove the cooked biscuits from the oven and leave to cool on a wire rack.
8. Using a slotted spoon, remove the pears from the cooking liquid and place on a plate. Discard the cinnamon. Boil the remaining liquid until reduced by half. Blend the arrowroot with a little water, add to the syrup and stir until thickened.
9. In a bowl, add whipping cream, reserving 2 teaspoons for decoration and whip until it just holds its shape. Fold in the yogurt.
SERVING
10. On each serving plate, place 2 pears and spoon around some of the syrup. Using a cocktail stick, feather the cream into the syrup. Layer the biscuits with the cream and yogurt mixture and arrange on the plates.
11. Dust with icing sugar and serve at once.
Chef
