Pears in rosé wine
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- 75cl bottle rosé wine
- 400ml red grape juice
- Finely peeled zest of 1 small orange
- 200g sugar
- 4 level tbsp redcurrant jelly
- 10 firm pears
- 1 level tbsp cornflour, mixed with 2 tbsp cold water
Put the wine in a large pan with the grape juice, orange zest, sugar and jelly. Heat gently, stirring, until the sugar has dissolved and the jelly has melted. Pour half into another pan (each pan needs to hold five pears, standing upright).
Peel the pears, leaving the stalks on, and put them in the pans. Partially cover and simmer for 30 minutes until tender, basting with the rosé syrup occasionally. Carefully lift the pears out and put in a bowl.
Pour the syrup into one pan. Heat until boiling and cook at a fast simmer, uncovered, for 10-15 minutes. Remove the zest. Stir in the cornflour mixture and heat until slightly thickened. Pour over the pears and leave to cool, occasionally basting with the syrup.
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