You may have seen or yet tasted this yummy dessert in restaurants.
I know that I have, tried it too, but I still am of the opinion that my version is better. I have a few secrets on making it better and,well if you are one of the lucky few to read this.. then you will know too.
For those of you who suffer from a gluten allergy will know that there is some foods that’s not associated with wheat or gluten that aggravates your symptoms. I have a whole list myself, and that is actually quite annoying sometimes..well mostly. Let me put it like this.. when visiting friends or eating out I always have to watch what I’m eating ‘coz there could be onions or peppers in the food. And there is always the likelihood that, with Murphy’s luck, something new will overcome me on that specific day. Now pears is a good fruit, yes, a good fruit. (Ironic that I have a list of good fruits and bad fruits hey..) A little tip – try peeling apples and pears, fruit with skin, before eating them. It does help for me by keeping those silly pains away.
Okay, now – the recipe.. and its super easy too
- 12 firm pears
- 1 bottle / 750 ml dry red wine (the alcohol will evaporate during the cooking process, only lovely flavours will be left behind)
- 2 pieces stick cinnamon
- 1 bay leaf
- 3 cloves
- 2 c sugar
Peel the pears with a vegetable peeler, be careful to keep the stems. Heat all the wine in a deep saucepan over medium heat. Add the sugar and spices. Bring to the boil and turn heat down. Carefully place all of the pears upright in the pot. They tend to sometimes flip over onto their sides so it is a good idea to turn them every now and again for the colour to be even. Over the low-ish heat, cook the pears for 3 hours, they will slowly turn a deep red. The pears can be taken out after the 3 hours and be put into the fridge to cool down. Bring the pot with syrup to the boil, let boil for about 5 minutes before turning the heat down again. Let simmer over low-ish med heat until it turn thick and extra syrup-py. Now here’s the trick.. You must take the syrup off before it turns to a treacle like consistency. It happens from staying on the stove too long. The best way to prevent this is to rather keep the heat low, stirring the syrup often and removing the syrup immediately when it starts to change colour.
It is worth the time and effort, believe me.
Serve with a big dollop of Orley Whip (when you scoop a bit bit a spoon the cream must leave a definite indentation of the spoon) If you add a teaspoon of sugar to orley whip before beating them, the consistency will about double). Vanilla ice cream served with is also a real winner. The ice cream/orley whip really just acts to break the rich sweetness of the pear, it can really be substituted with anything suitable.
- Now it’s Time for Summer (betterlatethannever.typepad.com)
- Poached Pears (elixirofmemories.wordpress.com)
- Roasted peaches with maple syrup and cardamom (blackberriesandbloodoranges.com)
- Rhubarb rosemary syrup and a gin drink (nettleandquince.com)