That's a long time since I did not leave a recipe on the blog ... Not that I do more cooking but not enough time.
So a recipe ... and a good ... for my taste ... and season ... and not too expensive .... and not complicated at all ... Pears in wine and spices ... so simple ...
Serves 4 4 large pears
(Williams and Passe-Crassagne example)
not too ripe, 1 bottle of good red wine, 90 grams of honey,
50 grams of sugar, 2 cardamom, 1 cinnamon stick, 1 clove
, 1 star anise, 4 grains of pepper,
the grated nutmeg.
Peel the pears, keeping their tails. During this time
, heat the wine, honey, sugar and spices to boiling
. Put in the pears and let cook
a quarter of an hour. Monitor so that
pears do not soften too much.
The cooking time depends on the firmness of your pears.
Once cooked, remove the pears from the wine and let it cool before
remit
pears until the tasting.
Refrigerate and enjoy hot or cold.
You can also do shrink a little wine to
to coat the pears in the last minute.
(Williams and Passe-Crassagne example)
not too ripe, 1 bottle of good red wine, 90 grams of honey,
50 grams of sugar, 2 cardamom, 1 cinnamon stick, 1 clove
, 1 star anise, 4 grains of pepper,
the grated nutmeg.
Peel the pears, keeping their tails. During this time
, heat the wine, honey, sugar and spices to boiling
. Put in the pears and let cook
a quarter of an hour. Monitor so that
pears do not soften too much.
The cooking time depends on the firmness of your pears.
Once cooked, remove the pears from the wine and let it cool before
remit
pears until the tasting.
Refrigerate and enjoy hot or cold.
You can also do shrink a little wine to
to coat the pears in the last minute.
Photo: Copyright Boscariol
Nicolas PS: I do not forget the contest for the 4 years of this blog ... I'm just very late and I'll upload all your entries. Very fast.
Nicolas PS: I do not forget the contest for the 4 years of this blog ... I'm just very late and I'll upload all your entries. Very fast.
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