A worthy conclusion to any festive banquet is dessert. He kind of sums up the feast of communication. And I want the most pleasant aftertaste left from the celebration. It will be fully provided by the pear in wine. Refined and elegant dessert will not leave indifferent even the most picky gourmet. Of course, it is not suitable for a children's holiday, but adults will certainly appreciate this French recipe.
All About Pear
The main ingredient requires rigorous selection. First, the fruit must have hard flesh, otherwise the pear in the wine will turn into a plain-looking porridge. For our purposes, winter varieties are ideal. Secondly, fruits should have an elongated shape and be approximately the same size - this is for aesthetics.
If you plan as a dessert a pear in wine, the recipe allows different versions and sets of spices. But the preparation of the fruit is always the same. Pears are washed, dried and peeled. Moreover, their tail remains not cut off - it is more convenient and looks more beautiful. The “butt” of the pear is carefully cut so that it is stable. From the same side are extracted "entrails" - the seed box. The operation is carried out as carefully as possible so as not to damage the walls of the fruit.
Just weary
Pears are prepared in red wine: it gives the dessert a pleasant burgundy hue. You can put into business even the most inexpensive dry varieties, although it’s probably not worth saving too much.
Half a standard bottle should be enough for four pears in wine. Dessert will be even tastier if the drink is flavored with spices: anise, cloves, cinnamon, fennel. Make the ratio to your liking. Still in the wine you will need to pour about half a glass of sugar.
Pears are placed in a high saucepan and poured with the mixture. If she does not cover the fruit completely, you can add water. When the "marinade" boils, the fire is screwed to a minimum, the vessel is closed with a lid and left on the stove until the pears are ready - for about a third of an hour. From time to time, the fruit should be turned evenly for coloring and cooking. When they soften, pears are caught and left to cool.
Pear in wine: an oven recipe
For supporters of the oven, we can offer the following algorithm of actions. Pears (four pieces) are prepared as described above and stacked into a mold. From above they are sprinkled with sugar (preferably brown; about a quarter cup is required) and poured with two glasses of wine. Vanilla and orange juice with zest are used as spices - just one citrus. For the piquancy of the taste, the pear in wine is also flavored with half a glass of walnuts. The form is placed in the oven for about half an hour. From time to time, pears are poured with syrup: this will provide the fruit with a delicious caramel crust.
Served pear necessarily chilled wine. Some people prefer to use it completely cold, with a temperature at the level of ice cream.
Pickled fruit
Until now, we have considered “drunk pears,” so to speak, instant cooking. However, there is a French recipe, the implementation of which will take almost two days.
A pair of strong pears prepared in accordance with all the rules are poured with a quarter liter of wine. An anise star, cinnamon stick and cardamom seed are added to it. The vessel is hidden in the refrigerator for a whole day. Sometimes, when you remember, turn the fruit over to evenly soak it.
On the second day, syrup is made. For him, 60 grams of sugar are dissolved in a glass of water (this is about four full spoons); the container is placed on a small fire, and the syrup is brought to a boil with continuous stirring. After the final dissolution of sugar, a spoonful of fresh lemon juice is poured, and after five minutes - a wine marinade in which the pears are languishing. Almost immediately, fruits are dropped into the mixture and aged for a quarter-hour at low boiling. When the contents of the pan have completely cooled, it is put in the refrigerator for another 24 hours. During this time, the pear in wine is nourished with syrup and will become simply magical in taste. After expressing the liquid, the dessert is eaten with excitement.
Interesting filling
Pear in wine is tasty and without additives. But you can make it a true masterpiece. To do this, you need to prepare "stuffing", which after cooling is filled in the cavity in the pear. One fruit will need a couple of dried figs, four dates, a tablespoon of mascarpone and a piece of chocolate. Chocolate and cheese are rubbed, dried fruits are chopped very finely. All components are mixed and laid in a bakery bag - its use greatly facilitates the process of stuffing the dessert.
You can focus on another type of filling. For her, an incomplete glass of peeled walnuts is dried in a frying pan or in the oven, after which the kernels are rubbed into the smallest crumb and whipped with a glass of very thick, "bazaar", sour cream. You can replace it with the same mascarpone, if the means allow. Finally, the cream is flavored with the juice of one orange. And if it seems to you that the dessert is not sweet enough, then sugar. Although in most cases, aging in wine with sugar is enough.
Curious variations
The wine in which the pears were cooked should not be poured into the toilet - a wasted consumption of a valuable product. You can strain the liquid - and you will get a very pleasant and almost non-alcoholic drink. You can leave the “marinade” to boil until thickened - and you will have a wonderful sauce at your disposal, with which you can pour the finished dessert.
If you don’t have time or desire to mess with the filling, you can refine the peerless pears in red wine with chocolate. It is only necessary to slowly melt half a tile (based on the same four things) and pour a lot of fruit. They say that they are particularly elegant in taste and seductive in appearance of pears, drenched in white chocolate.
Alternatively, stuff the fruits with ice cream. Depending on the chosen delicacy, you can play with taste notes. Pistachio, chocolate, vanilla - and each time a completely new sensation.
Happy and tasty holiday!