Pears in port with meringue cream
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 35 mins
Cook 30 mins
Plus overnight cooling
- Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
- Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
- To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.
Spice it up
For a more complex spicy flavour, add star anise and black peppercorns to the syrup.
489 kcalories, protein 2.0g, carbohydrate 49.0g, fat 29.0 g, saturated fat 16.0g, fibre 2.0g, sugar 49.0g, salt 0.06 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/155630/
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Ingredients
- 600ml port
- 140g caster sugar
- 2 cinnamon sticks , halved
- 8 ripe but firm pears , peeled with the stalk intact
FOR THE MERINGUE CREAM
- 425ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 2 meringues shells, broken into pieces (bought ones are fine)
- good pinch of cinnamon
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These delightful mini fruitcakes make perfect gifts for friends and neighbours
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 35 mins
Cook 30 mins
Plus overnight coolingIngredients
- 600ml port
- 140g caster sugar
- 2 cinnamon sticks , halved
- 8 ripe but firm pears , peeled with the stalk intact
FOR THE MERINGUE CREAM
- 425ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 2 meringues shells, broken into pieces (bought ones are fine)
- good pinch of cinnamon
489 kcalories, protein 2.0g, carbohydrate 49.0g, fat 29.0 g, saturated fat 16.0g, fibre 2.0g, sugar 49.0g, salt 0.06 g
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22 July 2012
Bethanyg rated and commented on this recipe
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