Poached Pears
A community recipe by Lucy1986Not tested or verified by Nigella.com
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Bring wine and sugar to the boil, simmer for 5 minutes. Add lemon juice and pears, cover and cook for about 10 minutes. Allow to cool, you may want to refrigerate them, but serve slightly warm or room temperature. The longer they're left, the more of the wine the pears will absorb. Serve with a little of the wine and a scoop of ice cream, a sprig of mint to garnish if you fancy.
Bring wine and sugar to the boil, simmer for 5 minutes. Add lemon juice and pears, cover and cook for about 10 minutes. Allow to cool, you may want to refrigerate them, but serve slightly warm or room temperature. The longer they're left, the more of the wine the pears will absorb. Serve with a little of the wine and a scoop of ice cream, a sprig of mint to garnish if you fancy.
Introduction
Ridiculously easy and best made in advance, this pudding is nearly fat free, but still luxurious. The quantities are easy to adjust too.
Ridiculously easy and best made in advance, this pudding is nearly fat free, but still luxurious. The quantities are easy to adjust too.
Ingredients
Serves: 4
Metric
Cups
- 500 millilitres red wine (merlot is good)
- 100 grams sugar
- 2 tablespoons lemon juice
- 4 pears (ripe but firm - peeled, cored and halved)
- 18 fluid ounces red wine (merlot is good)
- 3½ ounces sugar
- 2 tablespoons lemon juice
- 4 pears (ripe but firm - peeled, cored and halved)
Method
Poached Pears is a community recipe submitted by Lucy1986 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Add half a capful of vanilla essence per person if the wine seems a little tart, or you want to use less sugar.
Add half a capful of vanilla essence per person if the wine seems a little tart, or you want to use less sugar.
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What 1 Other has said
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Posted by Don Dave on 20th November 2014
Show more commentsI like to add cinnamon and cloves to this recipe and spanish rioja is fine.