Sunday, 30 January 2011

Pears poached in red wine

Our friend M. came back over the Christmas period for a surprise visit. It was a good surprise. We had 'the gang' over for dinner, 10 people around our table. It was a good night, one of those nights that becomes a reference point sometime in the future.

'Don't you remember that dinner at their place, when M. came home?'

It was everything a good night with friends should be. A lot of laughter over silly jokes, silly stories to recount and silly stories to create and of course some good food.

These poached pears graced our table for dessert. I found them in the market that morning. Cold, firm and deliciously blushing. They added the magic to the end of our evening. 

We love our friend M.
We miss our friend M. 
But at the same time we're proud she's stretched her wings and flown off for a while. Learning all the challenges that come with living in a new country and making new friends. 
But come home soon M. I'll make these again for you if you do.

Spiced Poached Pears
serves 6

6 firm pears
500ml red wine
300g sugar
1/2 teaspoon ground cinnamon
juice of 1 lemon

In a saucepan gently boil the red wine, sugar and lemon juice, making sure the sugar dissolves. 
Peel 6 firm pears. Take care to keep the shape of the pear when you peel it. If you like, keep the stalk intact at the top for decoration. Slice a thin slice off the base of the pear so it is flat and it stands up in the saucepan.
Put the pears in the saucepan with the sauce and simmer gently for 15 minutes.
After 15 mins increase the heat to a rolling boil. You want the sauce to reduce and become like a glossy syrup. It will boil over the top of the pears and cover them with a shiny glaze. Let it boil rapidly for 5 minutes. 
Take off the heat and let the pears cool in the saucepan. 
Serve at room temperature with the syrup in a small jug for guests to serve themselves.
You could also put some vanilla icecream alongside it  - I'm sure no one will complain.  

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