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Spiced pears

Preparation : 30 min Resting : -
Cooking : 15 min Equipment : pan, sieve, stemmed glasses
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Serves 4 :
4 Conference or Comice pears
2 oranges 
200 g caster sugar 
1 clove
1 piece cinnamon stick
1/2 lemon
100 ml (3½ fl oz) grenadine syrup
10 black peppercorns
1 pinch of ground nutmeg
1 litre (1¾ pt) cold water
1Pour the sugar and water in a pan, add cinnamon, nutmeg and peppercorns and bring slowly to the boil. Turn off the heat and leave this syrup to infuse for 10 minutes.
2Peel the pears, rub them with half a lemon to prevent them from browning and poach them for 15 minutes in the syrup over a low heat.
3During this time, juice the orange using the citrus press. Drain the pears and strain the syrup through a sieve. Boil this liquid to reduce by half, add the orange juice and grenadine syrup, then reduce once again by half.
4Put the pears back in the syrup and leave to cool, turning them several times.
5Serve in individual stemmed glasses, pour over the syrup and decorate with strips of orange peel.


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