Pears in Gaillac doux
Give pears a boozy French treatment with this wine-friendly pudding recipe
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- 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.
- 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 1.0g, carbohydrate 48.0g, fat 0.0 g, saturated fat 0.0g, fibre 3.0g, sugar 31.0g, salt 0.0 g
Recipe from Good Food magazine, November 2005.
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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
Preparation 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 1.0g, carbohydrate 48.0g, fat 0.0 g, saturated fat 0.0g, fibre 3.0g, sugar 31.0g, salt 0.0 g
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28 December 2007
Gaby rated this recipe
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