zoom

    Save to your scrapbook

    Cassis & bay-baked pears with blackberries

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Cassis & bay-baked pears with blackberries

    • Preparation time: 15 minutes
    • Cooking time: 20-40 minutes
    • Total time: 55 minutes

    Serves: 6

    Ingredients

    6 just-ripe pears
    100ml cassis
    300ml vegetarian red wine
    60g caster sugar
    3 bay leaves
    150g blackberries

     

     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Halve the pears – you don’t need to peel or core them – and put them into a gratin dish in which the fruit can sit quite snugly but not overlapping. Pour the cassis and red wine over them, sprinkle with the sugar and tuck in the bay leaves.

    2. Bake, spooning the juices up over the pears from time to time, until the fruits are tender right through to the centre. It’s also a good idea to turn the pears over a couple of times. It should take about 40 minutes for the pears to cook, but it might take a little less or a little more (do check by piercing the flesh first).

    3. By the time the pears are cooked, the juice around them won’t be thick but it should still be thick enough and sweet enough to serve as it is. If you don’t think it is, then remove the pears and bay leaves and reduce the juices by boiling them a little, about 2-3 minutes, then pour them back into the dish and put the pears back in too.

    4. Add the blackberries, scooping the juices up over the pears once they are at room temperature. Serve with slightly sweetenedcrème fraîche.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary