A good autumn dessert from Nigel Slater.
Ingredients
- 180 g blackcurrants fresh or frozen
- 60 g granulated or caster sugar 60g
- 4 comice or other large pears
- 500 ml red wine cheap and fruity
- 6 cardamoms
- 5 cloves
- 1 cinnamon stick
Servings:
Instructions
- Pull the blackcurrants from their stalks and put the fruit into a small pan with the sugar and 3 tbsp of water. Bring to the boil, lower the heat and simmer for 5 minutes or until the sugar has dissolved and the blackcurrant skins have burst.
- Pour the fruit and its juice through a sieve over a bowl. Press firmly with the back of a spoon to extract as much flesh and juice as you can. Discard the seeds and skins.
- Peel the pears and put them in a large, deep saucepan. Pour in the blackcurrant purée, red wine, 500ml of water, add the cardamoms, cloves and cinnamon stick and bring to the boil. Turn down the heat and partially cover with a lid.
- Cook for about 40 minutes, turning the pears from time to time, until a skewer can be pushed effortlessly into them. Remove from the heat, leave to cool, then refrigerate. They are best thoroughly chilled. Serve with Pecorino Biscuits.
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