Recipe courtesy of Maureen Poole
Wardens in Cunfyt (Pears in Red Wine)
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 9 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 9 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Place wine, sugar and spices in saucepan, and heat until sugar dissolves. Peel the pears, leaving the stalks on, but remove the core from the bottom using a thin, sharp knife or a potato peeler. Put the pears into the syrup and simmer gently for about 20 minutes or until tender. Remove the pears to a dish, and reduce the syrup by half by boiling rapidly. Spoon syrup over pears. Cool, and decorate with gilded bay leaves stuck in by the stalk.
