Pears in Gaillac doux

Pears in Gaillac doux

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 6

Give pears a boozy French treatment with this wine-friendly pudding recipe

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
217
protein
1g
carbs
48g
fat
0g
saturates
0g
fibre
3g
sugar
31g
salt
0g

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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Method

  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.

Recipe from Good Food magazine, November 2005

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