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Alice Hart's Pears in blackberry & red wine sauce
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The cookery writer is a regular contributor to Waitrose Food
1 organic vanilla pod, halved lengthways, seeds scraped out
75cl bottle organic red wine
120g light brown muscovado sugar
6 firm Waitrose Duchy Organic pears, peeled, but kept whole
1. Put the halved vanilla pod and seeds in a large saucepan with
the wine, sugar and blackberries. Warm over a low heat until the sugar has dissolved.
2. Cut a sliver from the base of each pear so that they can sit upright. Carefully lay the pears sideways in the pan, cover and poach for 25-30 minutes until tender, turning occasionally to make sure they are covered in the wine.
3. Carefully remove the pears with a slotted spoon, setting them aside in a bowl. Simmer the liquid in the pan for 10-15 minutes until reduced by half, syrupy and rich.
4. Pass the sauce through a sieve, pressing to release all the juice from the berries or just leave it as it is, removing the vanilla pod. Serve each pear with the sauce spooned over and Waitrose Duchy Organic Vanilla Ice Cream, if desired.
Typical values per serving:
This recipe was first published in Thu Sep 07 10:10:00 BST 2017.