Poached pears in australian shiraz with a pastry twirl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Firm-ripe Bartlett pears; peeled but with | |
| ; stems intact | ||
| 750 | millilitres | Australian shiraz of your choice; (or other red wine) |
| 1 | cup | Sugar |
| ¾ | cup | Tawny Port |
| Juice and zest of 1 lemon | ||
| 1 | 50 grams piece ginger; peeled and bruised | |
| 1 | Sheet puff pastry | |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Cinnamon |
Directions
FOR THE SUGAR TWISTS
Place the pears in a saucepan then pour over the red wine, sugar and port.
Add the juice and zest of the lemon and the ginger then bring to the boil.
Simmer in the red wine mixture until the pears are bright red and almost tender, about 20 minutes. Carefully remove the pears from the liquid, then boil the pear liquid until it has reduced and is syrupy.
Return the pears to the syrup and allow the mixture to cool until ready to serve.
To make the sugar twists, lay the pastry on a flat surface and brush with a little water. Sprinkle the sugar over the top and press down to make sure it adheres a little. Slice the pastry into strips, 1cm. thick. Pick up one strip and twist each end in the opposite direction until the strip resembles a rope. Carefully lay the twists on a baking sheet or tray and bake at 220c. for 5-10 minutes or until very golden brown and crisp. Remove from the oven and allow to cool.
Serve the pears warm or cool, accompanied by fresh clotted or thick cream.
Converted by MC_Buster.
Per serving: 1357 Calories (kcal); 21g Total Fat; (13% calories from fat); 8g Protein; 296g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 16 Other Carbohydrates
Converted by MM_Buster v2.0n.