Pears in Red Wine served with Vanilla Sauce by Lurpak
For the pears:
1. Peel the pears taking the eye out of bottom, but leave the stalks on. Add all the ingredients to a oven proof saucepan.
2. Cook in the oven with the lid on for between 45- 75 minutes at 130°C/250°F/Gask Mark 1/2. Turn the pears a couple of times during the cooking – the firmness of the fruit will dictate the cooking time.
3. Once the pears are tender, remove the cinnamon stick and pears with a slatted spoon and place on a serving dish, leaving the liquid behind. Carefully place the pan on the hob. Boil the remaining liquid until it reduces to a syrup. Pour the syrup over the pears and cool to room temperature until needed.
For the vanilla sauce:
4. Whisk the Lurpak® until smooth with an electric whisk and beat in the icing sugar. Add egg yolk and vanilla essence and beat until well blended.
5. Cook the sauce in a double boiler until the yolk has slightly thickened.
6. Whisk the egg white until slightly stiff and fold into the mixture. Serve the sauce warm with the pears.
Ingredients
- 6 pears, firm but ripe
- 110ml smooth, soft red wine
- 50ml water
- 100g of white sugar
- 1 cinnamon stick
- For the vanilla sauce:
- 100g icing sugar
- 50g Unsalted Lurpak® (room temperature)
- 1 large egg
- 1 tsp vanilla extract
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