PREP TIME: 20 min
COOK TIME: 16 min
READY TIME: 36 min
CALORIES: 86 (per serving)
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- 4 large firm pears; 1/2 lemon
- 16 cloves
- 1/2 cinnamon stick
- 300 ml (1/2 pint)red wine
- 2 tablespoons redcurrant jelly
- 4 orange slices
- 4 small fresh bay leaves, to decorate
1 Peel the pears, leaving the stalks intact. Rub them all over with the lemon half to prevent discoloration.
2 Stud each pear with 4 cloves. Stand them upright in a pan and add the cinnamon stick, wine and sufficient water just to cover the pears.
3 Bring to the boil and simmer gently until the pears are just tender. Leave to cool in the cooking liquid.
4 Put 2 tablespoons of the cooking liquid into a small pan with the redcurrant jelly. Bubble briskly for about 1 minute until the jelly has dissolved.
5 Place an orange slice on each of 4 small plates. Drain the pears with a slotted spoon, and sit one on top of each orange slice.
6 Place an orange slice on each of 4 small plates. Drain the pears with a slotted spoon, and sit one on top of each orange slice.
7 Spoon a little of the redcurrant glaze over each pear and decorate with a bay leaf.
Calories: 86 Kcal
Protein: 1 g
Fat: 0 g
Carbs: 22 g