Poires au vin et cassis
8 pear William, medium size
4 cups red wine
200ml creme de cassis
2 cinnamon sticks
- Combine the wine, a third of the creme de cassis, sugar and cinnamon sticks in a large heavy based saucepan.
- Bring to the boil over a medium heat, stirring until the sugar dissolves, simmer gently for 5 minutes.
- Carefully peel the pears, leaving the stems intact. Cut small slices off the bottom of each pear so it will stand upright.
- Arrange pears on their sides in the saucepan, cover and simmer until pears are tender, turning once, about 15 minutes per side. Once cooked, transfer the pears to an upright position in a serving dish.
- Return the pan to the heat and boil the poaching liquid until it coats the back of a spoon, about 10 minutes. Pour in the remaining creme de cassis.
- Pour the wine sauce over the pears and serve cold with a bowl of whipped cream and melted chocolate. Or you can serve the pears individually and cut into a fan shape on a plate.
Note – If you have poaching liquid left over, place in an airtight container and leave in the fridge, great for garnish on cheesecakes and other desserts.