Pears in red wine and brandy

4 servings

Ingredients

Quantity Ingredient
Serves 4

Directions

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 4 firm pears 4 100 g/4 oz brown sugar ½ cup 90 ml/6 tbsp red wine 6 tbsp a little water 4 cloves 4 2½ ml/½ tsp ground cinnamon ½ tsp 30 ml/2 tbsp brandy 2 tbsp Normally served as a dessert, we like these pears as an accompaniment to game. We usually make them 2-3 days before needed because the flavour improves with keeping. Peel the pears, but leave on the stalks. Put the pears, sugar, wine and a little water and spices into a heavy saucepan and bring to the boil. Turn the heat down, cover and simmer gently for 20-25 minutes. Using a slotted spoon, turn the pears frequently so they will colour evenly. Add the brandy and continue to simmer until the pears are tender (a further 30-40 minutes). Lift the pears out of the pan with a slotted spoon and set aside. Reduce the liquid a little, then strain the liquid over the pears.

Submitted By SALLIE KREBS On 03-11-95

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