Pears in Gaillac doux

Recipe uploaded by

Orlando Murrin

1 rating

Everyone would make this again

Recipe by Orlando Murrin

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Tested

1. Peel and halve the pears. Spoon out and discard the core (try to keep the stems intact). Put the wine in a pan with the sugar and vanilla, and bring to the boil. Slide in the pears and top up with water just to cover. Simmer for 10-15 mins until tender. Test with a skewer, then carry on until they are fully tender - they can be rubbery if under-ripe and undercooked. Leave to cool in the pan, covered in the wine syrup.
2. An hour or so before serving, slice the pears and fan out or put the halves in a serving dish with the vanilla pod. Reduce the syrup to about 300ml, then pour over the pears and leave to cool, or cool the syrup and then drizzle over the pears.

Per serving

217 kcalories, protein 1g, carbohydrate 48g, fat 0 g, saturated fat 0g, fibre 3g, salt 0 g

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  28 December 2007

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Ingredients

• 6 pears , Williams are best, ripe or nearly ripe
• 300ml sweet white wine
• 175g golden caster sugar
• 1 vanilla pod, split in half

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 6 pears , Williams are best, ripe or nearly ripe
• 300ml sweet white wine
• 175g golden caster sugar
• 1 vanilla pod, split in half

Per serving

217 kcalories, protein 1g, carbohydrate 48g, fat 0 g, saturated fat 0g, fibre 3g, salt 0 g

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