This is SO, SO delicious! And the color! Beautiful and delicious! Very elegant served in a crystal compote. Doesn't need cake, ice cream, whipped cream!: it's delicious on itself! Select pears of uniform size, otherwise some will cook and others will be a bit raw inside. (Source: “Perfect Preserves,” Nora Carey, 1990 edition.)
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- 1In large nonreactive pan combine wine and sugar, bring the mixture slowly to a boil, stirring occasionally until sugar is dissolved; remove from heat.
- 2Peel the pears, removing blossom ends, but leaving stems intact. Drop them immediately into wine syrup to prevent discoloration.
- 3Tie cinnamon stick, broken in half, cloves, and allspice in a square of cheesecloth. Add spice bag, rosemary, and prunes to syrup; bring it slowly back to a boil, and simmer 20 minutes. (Pears don't have to be completely cooked at this point.).
- 4Discard spice bag and rosemary. With slotted spoon transfer pears and prunes to large (2 or 3-quart) warm jars, standing pears upright on the bottom layer and arranging the next upside down. Continue alternating until jars are filled.
- 5Boil syrup until reduced by about 3/4, (the equivalent of 1 bottle of wine. Stir cassis into syrup. Strain liquid through a double thickness of dampened cheesecloth; ladle it into jars, and seal them.
- 6Process jars in a boiling water bath: 1 hour for 2-quart jars, 1 hour and 10 minutes for 3-quart jars. Let them cool completely before checking seals and storing.
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Nutritional Facts for Beaujolais Pears With Cassis and Prunes (Canned)
Serving Size: 1 (9570 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1587.0
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 29.9 mg
- Total Carbohydrate 319.1 g
- Dietary Fiber 31.7 g
- Sugars 244.6 g
- Protein 4.9 g
The following items or measurements are not included:
creme de cassis