Pears roasted in red wine

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

Serves 6
A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal191
  • fat7g
  • saturates4g
  • carbs30g
  • sugars30g
  • fibre0g
  • protein1g
  • salt0.16g
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Ingredients

  • 6-8 Comice pears
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 250ml red wine
  • 50g cold butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light demerara sugar
  • 2 cinnamon stick, broken in half
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

Method

  1. Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.

  2. Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

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Comments (4)

coasterstep's picture
5

Have just made this recipe and we absolutely loved it! Don't usually cook pears but had impulse-bought 1kg of Rocha pears and as they were firm, decided to cook them. I could not find star anise locally in my part of France but with just the cinnamon sticks, the result was delicious. Took note of a comment and used only 80g sugar and it was still quite sweet. Tried it with a little cream but liked it without too. And it smells so gorgeous as it cooks - definitely one to make again.

nandavies's picture

I opened a bottle of red last night but didn't enjoy it so I broke the rules and used it tonight in this recipe to use up some under-ripe pears that were distined for the compost bin. Wow! It was soooo tasty. This is now one of my top favourites.

rickmadbiker's picture
5

Just eaten this for dessert, WOW, what can I say, as a pensioner who took up cooking only 3 years ago, I followed this recipe to the letter, it works! My wife and I thought it was superb, served it with low fat creme fraiche, but for our taste, a tad less sugar, but each to their own, I'm going to freeze the rest, after fighting off she who must be obeyed who would like to polish off the lot now. Definitely 5 star, I would happily serve this if I were on "Come dine with me" and expect to get max marks, even fom the fussiest eater.

louisedickson's picture
5

Fantastic way of cooking pears. I tried freezing a couple and then thawed them much better than my usual Pears in Red Wine. Will be freezing some for during the winter.

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