Baked pears in red wine

Baked pears in red wine

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 small, firm cooking pears
3/4 cups sugar
2 cups red wine
strip lemon rind
1 small stick cinnamon
1 teaspoon arrowroot, (optional)

Method

  1. Preheat the oven to 180°C. Peel the pears, but do not remove the stalks. Dissolve the sugar in the wine in a heavy-based saucepan over a gentle heat. Add the lemon rind and cinnamon stick. Bring to the boil for 1 minute. Place the pears, stalks up, in a casserole and pour over the wine syrup. The pears should just fit so that they all stand up nicely, giving them a better shape when cooked.
  2. Cover the casserole and bake until tender, for about 1 hour. If the pears are very firm they make take up to 2 hours. Remove and strain the syrup. The syrup may be thickened with the arrowroot mixed with a little water. Add the arrowroot mixture to the syrup, and stir until almost boiling and quite clear.
  3. Arrange the pears in a serving dish and spoon over the wine sauce. They should be served warm or at room temperature, and may be accompanied by a bowl of whipped cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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