Pears with bilberries
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Pears; peeled & left whole |
| 25 | grams | Butter cut into small pieces |
| 1 | Glass of red wine | |
| 40 | grams | Caster sugar |
| 1 | Cinnamon stick, 2.5 cm | |
| 100 | grams | Bilberries (or blueberries) |
| Crme fraiche (Vegans omit) | ||
Directions
Poaching pears in a slow oven transforms them completely, and although cooked through until soft, they do not lose their firm, grainy texture. A little cinnamon and red wine flavour the sauce, and the bilberries are an inspired touch.
Arrange the pears in an ovenproof dish. Add the butter, red wine, sugar, cinnamon stick and bilberries or blueberries.
Bake at 200 degrees C / 400 degrees F / gas 6 for 1 hour, covered with foil and basting every 10 minutes. Serve hot or warm, with crŠme fraiche.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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