Recipe by Sue Lau
Simple yet delicious end to a Spanish themed meal. Serve with cinnamon or vanilla ice cream, with cream, or with custard or flan.
Top Review by Sydney Mike
It was so easy to make this very tasty dish ~ Don't think I've ever cooked with sangria before! Served it with some frozen vanilla yogurt topped with just a touch of cinnamon! VERY NICE, VERY DIFFERENT, & now in my keeper file! [Tagged, made & reviewed while in Spain with the ZWT5]
- 6 bosc pears or 6 cooking pears
- 150 g sugar
- 1⁄2 liter sangria
- 1 cinnamon stick
- 300 ml water
- 1 teaspoon vanilla extract
Directions See How It's Made
- Place the pears in boiling water for 2 - 3 minutes then remove from the water and place under the cold tap.
- When the pears are cooled enough to handle, remove the peel, then cut in half.
- Using an apple corer, remove the center, and pare the stem away.
- Meanwhile put the sugar, wine, water and cinnamon stick in a pan over a medium heat when it starts to boil.
- Stir in vanilla extract, then add the pears and simmer slowly until the pears become soft.
- When the pears have softened remove them from the liquid and place them in a glass bowl.
- Leave the liquid simmering a bit longer until it reduces then pour over the pears.
- Can be served warm or chilled.