Comice Pears in Spicy Red Wine
Any firm seasonal pear could be used, Comice pears are my favourite. This desert is a variation of pears in red wine which we have adjusted and modified over a period of time. It makes the perfect end to a meal with its spicy flavours and rich syrupy liquid complemented by clotted cream or with an orange zest flavoured Crème fraiche.
INGREDIENTS
Nutrition- 625
- 125ml port wine
- 3
- 1pinch ground nutmeg
- 2pieces thin orange zest
- 2tablespoons red currant jelly
- 200
- 6
- 150ml clotted cream or 150 ml creme fraiche
DIRECTIONS
- Preheat the oven to 150°C/gas
- Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 1½-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.)
- To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red.
- Serve with the clotted cream or the orange zest flavoured Crème Fraiche.