Scheme for preparing pears in wine. Pears - how to prepare an original dessert in wine

Pears in wine

Ingredients

If you are planning a romantic dinner, then this dessert is perfect for it. Boil the pears in advance, and before dinner you only need to whip the cream.

INGREDIENTS

• 2 ripe pears
• 750 ml dry red wine (cabernet or merlot)
• 120 g sugar
• 1 large orange
• 1 cinnamon stick
• 2 clove buds

For cream:

• 100 g mascarpone
• 125 ml cream 35% fat
• 2 tbsp. l. powdered sugar
• 1 tsp. vanilla

Cooking method

Step 1

Cut the zest from the orange in a spiral and squeeze out the juice. Mix wine, sugar and orange juice in a saucepan, add orange zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.

Step 2

Peel the pears. If there is a petiole, leave it on the pear. Trim the bottom a little so that the pear stands stable. Place the pears in a saucepan with the wine and cook over low heat for 20–30 minutes. (depending on size), turning every 5 minutes. from side to side to ensure even color. Check the readiness of the pear by piercing it with a toothpick: the pear should be soft, but hold its shape well.

Step 3

Remove the saucepan from the heat and cool the pears in the liquid at room temperature, turning them from side to side from time to time. Once the pears have cooled completely, place the saucepan in the refrigerator for at least 4 hours (up to 24 hours).

Step 4

Remove the pears from the saucepan and place on a platter. Return the saucepan to the heat and reduce the liquid by half; it should thicken. Cool.

Step 5

Combine mascarpone with cream, powdered sugar and vanilla extract and beat until soft peaks form. Place the pears on plates, add the cream and pour over the sauce.

Pear in wine: recipe for the oven

For supporters of oven cooking, we can offer the following algorithm of actions. Pears (four pieces) are prepared as described above and placed in a mold. They are sprinkled with sugar on top (preferably brown; you will need about a quarter glass) and filled with two glasses of wine. Vanillin and orange juice with zest are used as spices - one citrus is enough. To add a piquant taste, the pear in the wine is also flavored with half a glass of walnuts. The mold is placed in the oven for about half an hour. Periodically, the pears are poured with syrup: this will provide the fruit with an appetizing caramel crust.

The pear in wine must be served chilled. Some people prefer to eat it completely cold, at a temperature similar to ice cream.

Double chocolate cake with pears in wine

First we prepare the pears. You can take any pears, in the photo - “Conference” pears. They have an elongated shape, and they will look very advantageous on the cake. We peel the fruits, leaving the “tails” behind.

Cut off some of the flesh on the other side so that the pears are stable. Heat the wine, add sugar, half an orange, cut into slices, and spices - 1-2 cloves, 1 star anise, a cinnamon stick (or ground cinnamon). You can use any spices of your choice.

As soon as the sugar has dissolved, bring the wine to a boil, place the pears in it, cover the pan with a lid and keep on low heat for 10-15 minutes (depending on the size of the fruit). Periodically carefully turn the pears. Remove from heat and leave them in the wine until completely cool.

Culinary trick.

Red wine comes in different shades: some are lighter, some are darker. And in order to achieve bright coloring of pears, the natural color of the wine may not be enough. You can add a little dye or use some bright berries, for example, black currants, cranberries, blueberries. Mash 100-150 g of fresh or frozen berries together with sugar and add to the wine while heating.

While the pears are cooling, let's make the base of the cake .

Open the package of the “Chocolate Cake” mixture. Double chocolate." Inside there are 2 packages: one package is for preparing the cake (it is larger), the second is for icing (respectively, smaller). Set the bag of icing aside for now. It will come in handy a little later.

Place the mixture from a large bag in a bowl, add 150 g of softened butter, 4 eggs and 50 ± 10 ml of water at room temperature.

Mix the ingredients until smooth, and then beat with a mixer for 3-4 minutes.

The result was a tender, aromatic brown dough.

Place it in a greased baking dish (22-24 cm in diameter) and lightly level the surface of the dough.

We send the form with the dough for baking in a preheated oven.

Baking time – 20-22 minutes, temperature – 200 oC.

After the base of the cake is baked, do not rush to take it out of the mold, let it stand for 5-7 minutes. The cake is very delicate and may become deformed.

Carefully take it out and wait until it cools completely.

Now it's time to prepare the chocolate glaze.

Mix a bag of chocolate glaze (provided), 40-50 ml of water, 30 g of butter in a small saucepan (or any other heat-resistant dish with a thick bottom, for example, in a small frying pan).

Place on the stove and cook over medium heat, stirring continuously, for 2-3 minutes. During this time the glaze should thicken.

Place the pears on the surface of the cake. If the pears are difficult to install, you can still trim the bases for better stability.

Cool the prepared chocolate glaze slightly and pour over the pears and cake.

We always serve a piece of cake with a pear.

If you are planning a special event or just want to please your family, you can make a cake with cream from this mixture.

To do this, cut the cooled base into 2 layers, coat it with any cream (or whipped cream), decorate the top with any fruit (fresh or canned), sprinkle with chopped chocolate (or nuts).

Pears in red wine and blackcurrant liqueur

Pears cooked until soft in red wine and blackcurrant liqueur, served with syrup and custard.

Ingredients:

• red wine – 750 Milliliters
• blackcurrant liqueur - 250 milliliters
• powdered sugar - 100 grams
• pears - 3 pieces
• vanilla pod – 1 piece
• corn flour - 2 Pinches
• custard - 200 Milliliters
• Fresh mint leaves - - To taste (for garnish)

Number of servings: 6

Cooking method

Pour 750 ml of red wine, 250 ml of blackcurrant liqueur and 100 g of powdered sugar into a saucepan. Process each pear: remove the peel, cut in half, remove the core.

Place the pears directly into the syrup. Place the pan over low heat, add 1 vanilla pod, and cook until the pears are soft. Let cool in syrup overnight if possible.

The next day, remove the pears from the syrup, place in another bowl and cover with half the syrup. Cover with a lid and let wait at room temperature.

Place the syrup over low heat until it reduces by half. Then pour through a fine sieve into a smaller saucepan. Bring to a boil and add 2 pinches of flour, mix well with a fork, and remove from heat.

Before serving, slice the pears from top to bottom into several thin pieces, leaving the uncut tip at the top. Place on a plate as shown in the picture.

Fill one half of the plate with custard and the other with the prepared syrup. Garnish with a mint leaf.

Pears in red wine with mascarpone

• 1 orange;
• 4 pears;
• 2 sprigs of rosemary;
• 1 laurel leaf;
• 30 g honey;
• 750 ml red wine;
• 260 g mascarpone;
• 190 g sugar;
• 3 pcs cloves;
• 1 cinnamon stick;
• 9 pcs peppercorns.

Time – 1 hour.

Calorie content – ​​143 kcal/100 g.

Dessert preparation steps:

1. Remove the zest from the washed orange in long strips. This can be done with a vegetable peeler or knife, as thin as possible;
2. Wash the pears and cut off a little of their bottom so that they can stand up straight. Place them vertically in a saucepan;
3. Next, pour wine into them, add cloves, bay leaves, cinnamon, pepper, fresh rosemary sprigs and orange zest;
4. Let the mixture boil over high heat, then reduce it. Cook for a maximum of another twenty minutes, and then remove the fruit;
5. Boil the remaining wine until it becomes syrup; it will be viscous;
6. Mix the entire packet of mascarpone with honey with a fork. Or you can beat it with a mixer;
7. When the pears have cooled, they need to be transferred to saucers. You can cut into slices, or you can make deep cuts and fan out the fruit;
8. Pour dark syrup on top and carefully place a spoonful of whipped mascarpone next to it. For beauty, you can use an ice cream scoop;
9. Add a little honey to the entire dish and serve.

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Pears stewed in wine with mascarpone filling

You'll need a pastry syringe for this recipe for drunken pear with sweet cheese filling. An appetizer that will decorate any holiday table requires patience. The pears are a rich wine color with a contrasting white filling. They will be especially useful at a New Year or Christmas feast. Surprise your guests with an unusual dessert with the tart-spicy taste of mulled wine and delicate cheese cream. Boil the peeled pears whole in wine with sugar and spices, then cut out the cores and fill them with cheese cream. Serve the pears with the aromatic syrup in which they were boiled.

Time: 1 hour.

Ingredients

• 6 strong Bartlett pears
• 1 bottle of red wine
• 1 vanilla pod, whole
• 2 kritsa sticks
• 2 bay leaves
• 2 tbsp. Sahara
• 2 packages (240 g) mascarpone cheese, softened
• 0.5 tbsp. heavy cream
• Pinch of cinnamon
• 0.5 tbsp. powdered sugar
• 2 tbsp. l. (30 gr.) butter

Cooking method

1. Peel the pears without trimming the stem. In a large saucepan, bring the wine and the same amount of cold water to a boil. Cut the vanilla bean lengthwise and add to the wine mixture. Add cinnamon sticks, bay leaf and sugar to taste. Add the pears to the liquid and cook over low heat for about 20 minutes or until tender. Cool the pears in the wine mixture to room temperature. You can store them in the refrigerator without removing them from the liquid until you are ready to work with them further.
2. Remove the stems from the pears and set them aside. Cut out the cores of the pears with a special knife, keeping the fruits whole.
3. Beat mascarpone cheese, heavy cream, a pinch of cinnamon and powdered sugar until smooth. Place in a piping bag, or if you don't have one, use wax paper wrapped tightly into a cone with the corner cut off. Press the filling into the pears and carefully press the stems into the cheese filling on the tops of the pears.
4. Bring the sauce to a boil and reduce it by half. Add butter to the boiled sauce and stir. Pour it generously over the pears. Cool to room temperature before serving.

Pears marinated in wine

According to this recipe, the drunken pear is prepared several days before serving. In addition, the described method is suitable for preservation for the winter. The finished dish can be served as a dessert or side dish with pork or beef.

Required Products:

• 6–8 pears;
• 1 bottle (750 ml) fruity red wine;
• 150 grams of sugar or 0.5 cups of apple fruit concentrate;
• 0.5 vanilla pod;
• 10 whole cloves;
• 50 ml cognac or brandy (optional).

Step-by-step instruction.

1. Pour a bottle of wine into a saucepan or saucepan.

2. Add sugar or fruit juice, cloves, vanilla bean.

3. Bring the wine to a boil, reduce the heat and keep on the stove until reduced by one third.

4. Wash and peel the pears, quarter them and remove the core. If you don't plan on canning, put it in a container. For winter preparations, place in pre-prepared glass jars.

5. Remove the wine from the heat, add brandy or cognac.

6. Pour hot syrup into a container with fruit and marinate in the refrigerator for 2 days.

7. To preserve, fill the jars with hot wine marinade, leaving about 2 cm of free space, and screw on the lids. Sterilize in a water bath as usual.

By changing the type of fruit, you can get desserts with a new taste, texture, and degree of sweetness each time. Garnishes made from fresh mint, melted or grated chocolate will add additional sophistication to the dish.

Pear in wine - a pear for all pears! Today I remembered an amazingly delicious pear dessert - pear in wine. I once tried this dessert in a French restaurant, but I don’t remember the delight I felt today after trying this pear.

But next time I cook, I’ll definitely cook more. It keeps well in the refrigerator and tastes even better the next day. Just cook a pear in wine and your guests will gasp with pleasure. I promise. So…

Ingredients

• 2 beautiful pears
• 500 ml. dry red wine
• 100 g powdered sugar
• Pinch of cinnamon

Pear in white wine

I have long known that pears in wine are a classic recipe. But the decision to cook them was very spontaneous. There were just pears and wine. I know that one should not be so disrespectful to such a “deserved” masterpiece, but something like this.

It must be said that what will be described here is, so to speak, a variation on the theme. And that's why:

• Firstly, of course, everyone says that almost any wine is suitable for preparing the “pear in wine” dessert, the main thing is that it is of high quality, be it white or red, dry, sweet or semi-sweet, and maybe even fortified. But at the same time, it is red semi-sweet or fortified wines that are most often used, and the finished pears are red and exotic. I had dry white, so it turned out to be a pear in white wine .
• Secondly, this business seems to require a certain type of pear. I don’t remember what it’s called, but they are so large and green, yet firm and juicy. Large ones are beautiful, and hard ones are important so that they don’t fall apart when sewing. I had completely different pears, again I can’t imagine what variety they were: small yellow with red barrels, but firm, juicy and very sweet.
• Thirdly, I did not follow any specific proven recipe with a clearly established set of components. And spices and other additives - all this was according to your own eyes and taste. Speaking of additives, I mean the butter that was flavored with the wine syrup. I got this idea from Jamie Oliver. As for spices, I don’t have any trace of vanilla in sticks, so I used vanillin. But there is nutmeg color (ho-ho!), whole cardamom seeds, wonderful aromatic cinnamon sticks and dried ginger root.

We really liked what we ended up with! Light, elegant and at the same time so warm and autumn-like. It’s autumnal, because the pear is a fruit typical of autumn. Well, the set of spices used in the recipe is somewhat reminiscent of mulled wine, and there’s definitely no need to talk about its relevance for the current period.

A little about what sewing is . This is a culinary term that refers to the long process of cooking a product in a liquid on the verge of boiling. A lot of things are prepared this way, but pears are one of the items on the list. Using this particular method helps the pears to be saturated with wine and the aromas of spices and vice versa, the wine absorbs the pear aroma, and the alcohol evaporates, thereby forming a delicious wine syrup . It is very important to not cook the dish quickly, because this is the only way to achieve the desired effect by understanding what we are talking about and what is so special about these most legendary pears. Hence the advice: prepare the pears in advance, about three hours before the moment when you need to treat someone.

Ingredients for the recipe Pear in white wine:

• Pears - 2 pcs;
• Wine - 400 ml;
• Lemon - 0.5 pcs;
• Sugar - 4-5 tbsp. l;
• Cinnamon stick - 1 piece;
• Vanillin - a pinch;
• Dried ginger root - 2 cm;
• Cardamom - 2 pcs;
• Nutmeg color - 1 piece;
• Butter - 50 gr.

Method for preparing the recipe Pear in white wine:

1. Peel the pears and, if possible, remove the core, that is, the seeds. To be honest, I couldn’t do this without cutting the pear itself. Of course, you could just cut it in half and cut out the cores, but when serving it all wouldn’t be so picturesque. It is advisable to leave the pear tails. Mine, since they did not know that they were intended for such a dessert, had no tails left.
2. Pour wine into a saucepan (preferably tall and narrow), combine it with sugar and spices to taste. Place on low heat and simmer until the sugar is completely dissolved. The aroma of mulled wine begins to linger in the air...
3. Dip the pears into the wine, add the freshly squeezed juice of half a lemon and add a couple of strips of zest.

Pear in white wine
The fruit should be completely covered with liquid. If there is not enough wine, add either that or plain water. Cook the pears over very low heat for about 1 hour. During this time, the pears will slightly change color and become soft.

Pear in white wine

After the specified time has passed, remove the pears and lemon zest and place on a plate.

Pear in white wine

and continue to cook the syrup, increasing the heat slightly. It should reduce by about half and thicken slightly. When this happens, remove it from the heat, remove all the spices and add butter.

Pear in white wine

5. If you have time (preferably if you have it), dip the pears into the syrup again and let them brew.

Serve the pears warm (otherwise the butter will harden) with wine syrup, garnish with cinnamon and lemon zest and, if desired, with ice cream. It turns out so sweet and sour and very aromatic. Ideal if you want something sweet and original, but don’t want heaviness in your body or calories.

That's all! All that's left to do is enjoy!

Pears poached in white wine with saffron and cardamom

Tender, juicy pears with a Middle Eastern twist. Can be served as a stand-alone dessert, baked in a cupcake or added to a cake filling.

Ingredients

• 4 strong pears
• 500g dry white wine
• 150g sugar
• 1½ tbsp lemon juice
• 15 cardamom pods, lightly ground in a mortar
• ½ tsp saffron threads
• a small pinch of salt

Cooking method

1. Peel the pears.
2. Pour wine into a small saucepan, add sugar, salt, lemon juice and spices. Bring to a low boil.
3. Add pears to the sauce. They should be immersed almost completely in the liquid; if this does not happen, you can add a little water.
4. Cover the pears with parchment paper and cook until tender, turning occasionally, 15-25 minutes. The pulp should soften, but not completely.
5. Transfer the prepared pears to another bowl and reduce the sauce by about 2/3.
6. Pour the sauce over the pears and serve with thick, non-acidic sour cream or yogurt.

Pears poached in white wine with cardamom whipped cream

An exquisite dessert of pears poached in Riesling, poured with wine syrup and decorated with cardamom whipped cream. Riesling is ideal for this dessert, as it has delicate fruity and honey notes, and goes well with pears, giving them a light, unobtrusive sweetness. For poaching, choose ripe but firm fruits that will not fall apart when slowly cooked in wine and will retain their shape. The longer the pears remain in the liquid after cooking, the more intense their flavor will be, so it's best to cook them at least a day in advance. Serve pears with cardamom whipped cream. In combination with Riesling, it will make the taste of the dessert more multifaceted and interesting.

Ingredients

• 4 ripe pears, such as Bartlett, Bere Bosc, Anjou or Sekel
• 1 bottle (750 ml) Riesling
• 2 tbsp. Sahara

• 1 tbsp. heavy cream
• 1 tbsp. l. ultrafine sugar
• 1 tsp. ground cradamon

Cooking method

1. Pour the Riesling into a medium saucepan and whisk in the sugar until completely dissolved.
2. Peel the pears without cutting off the stem, if any. Peeled pears taste better.
3. Using a watermelon scoop, core the bottoms of the pears. Pears peeled from the seed shell will be suitable for dessert.
4. Place the peeled and cored pears immediately into the wine to prevent them from darkening (the acidity of the wine prevents them from darkening). Add enough water to completely cover the pears.
5. To prevent the fruit from floating, cut a circle of parchment paper the same diameter as the pan and place it on the surface of the liquid.
6. Place a small plate on top of the paper so that the pears are completely submerged in the liquid. Heat the pears over medium-high heat until the liquid begins to boil.
7. Reduce heat to low and simmer until pears are soft. They should be easily pierced with a knife. Boiling time for medium-sized ripe pears is 20 - 25 minutes, but it can also vary depending on the size, variety and ripeness of the pears.
8. Remove the pan from the heat and cool the fruit completely without removing it from the liquid. Place in the refrigerator, tightly covered, until ready to serve. Fruits can be stored for 4 - 5 days; the more they are in liquid, the richer their taste will be.
9. Pour about half the liquid from the pears into a saucepan and bring to a boil over high heat. Continue cooking until the liquid has evaporated and has a syrupy, honey-like consistency.
10. Meanwhile, whip the cream with sugar and cardamom until soft peaks form. Refrigerate until ready to serve.
11. Before serving, place the pear in a bowl or on a plate. Drizzle with wine syrup and garnish with a dollop of whipped cream.

Pear dessert in wine with cinnamon

• 100 ml fortified wine;
• 1 cinnamon stick;
• 3 pears;
• 1 tbsp. water;
• 90 g sugar;
• 10 g lemon.

Time – 1 hour 40 minutes.

Calorie content – ​​88 kcal/100 g.

Sequencing:

1. Wash the pears. They need to cut off the bottom of the butt, leaving the stalk behind. The cut must be even so that they can stand firmly straight on the surface;
2. Remove the peel from the fruit. To prevent them from darkening during cooking, they should be placed in water with a slice of lemon for a couple of minutes;
3. At this time, pour the indicated amount of water into a small saucepan. Dissolve all the sugar in it and then add a cinnamon stick;
4. Boil everything for five minutes, and then place the pears here vertically. They should stand quite close to each other;
5. Reduce heat to low and cover pears with a lid. Boil everything for about forty minutes;
6. Spoon over the fruit every five minutes. You can even put them down several times and turn them on all sides so that they are better soaked. In this case, boiling should occur barely;
7. After the time has passed, pour in the wine. Water the fruits every three minutes, and keep the dish on the fire for another ten minutes;
8. Remove the pears to a deep plate and return the saucepan with the liquid to the heat. It must be boiled to a thick syrup, which then needs to be poured over the fruit. You need to water a couple of times for five minutes, after which you can serve.

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Drunken pear: classic recipe

Ingredients

INGREDIENTS

• ripe pears with stalks – 4 pcs.
• sugar – 150 g
• cloves – 4 buds
• dry red wine – 500 ml
• vanilla ice cream scoops – 4 pcs.
• cinnamon – 0.5 tsp.
• orange juice – 2 tbsp. l.
• zest of 1 orange

Cooking method

Step 1 Peel the pears, leaving the stems. Trim off some of the flesh at the base to make the pears more stable.

Step 2 Pour the wine into a large saucepan, add sugar, cinnamon, cloves, orange juice and zest. Heat over low heat until the sugar is completely dissolved.

Step 3 Carefully place the pears into the pan and bring to a boil. Cover with a lid, reduce heat and simmer for 15–20 minutes, until soft. Divide the pears among plates and serve with ice cream. You can pour the syrup in which the pears were cooked.

Cooking time 30 min

Number of servings 4

Pear in French

French recipe for cooking pears in white wine. This dessert occupies a central place on the menu of almost every restaurant. It is easy to prepare at home.

Have to take:

• 4 hard pears;
• 2 glasses of sweet or semi-dry white wine;
• 3.5 glasses of water;
• 1 cinnamon stick;
• 0.5 teaspoon vanilla extract;
• 1 teaspoon lemon zest;
• 1 teaspoon lemon juice;
• 2 cups sugar.

Sequence of preparation steps.

1. Prepare the fruit. Peel, cutting the peel very thinly and leaving the stalk intact. If the bottom of the pear is lumpy and bulbous, trim it slightly so that it can be placed on a plate when serving.

2. In a large saucepan, stir wine, water, lemon juice and zest, cinnamon, vanilla.

3. Bring the mixture to a boil over medium heat and add the prepared pears.

4. Cook without covering with a lid for 7–9 minutes. You need to carefully monitor the process so that the fruits do not overcook and fall apart.

5. Using a slotted spoon, transfer the dessert to a wide plate. It's better to do it a little sooner rather than later.

6. Boil the liquid again, add sugar, keep on the stove until reduced by half, about 6-8 minutes.

7. Remove the cinnamon stick and strain through a fine sieve.

8. Place the pears on serving plates and pour the wine syrup over them.

Drinking pear with dark chocolate

For such a dessert, you should choose hard pears, otherwise they will fall apart when cooked; you can take even slightly unripe fruits and adjust their sweetness with sugar. Be sure to watch and not overcook them. This dessert is usually served with ice cream, creamy soft cheese or melted chocolate.

Ingredients:

• Pear – 4 pieces
• Lemon – 1 piece
• Orange – 1 piece
• Sugar - 1/2 Cup
• Vanilla sugar - 2 teaspoons
• Cloves – 2 teaspoons
• Cinnamon – 2 teaspoons
• Cranberries – 250 grams
• Red semi-sweet or dry wine - 2 glasses
• Dark chocolate – 100 grams

Number of servings: 4

Cooking method

1. Wash the orange and lemon, grate the citrus zest and squeeze out the juice. Place sugar, cloves, cinnamon and vanilla sugar in a saucepan, add lemon and orange zest and juice, pour wine and add cranberries. Bring the mixture to a boil, then simmer over low heat for 5 minutes.

2. Wash the pears and cut off the skin in a thin layer, also cut off the bottom and carefully remove the seeds. 3. Place the prepared pears in a saucepan with a boiling mixture and cook after boiling for 20-30 minutes over low heat, check the pears with a spoon or spatula for softness.

4. Take the finished pears out of the pan and place them in portions on plates. Melt the chocolate in the microwave and pour it over the pear. Bon appetit!

Pears baked in wine

This delicacy can surprise even true gourmets. The pleasure will make you forget all the worries of the working day. To prepare a masterpiece you will need:

• small durum pears - 4,
• brown sugar - 125 g,
• red or white wine - 2 glasses,
• oranges - 2,
• peeled walnuts - 200 g,
• Mascarpone cheese or thick homemade sour cream - 250 g,
• vanillin - 1 pod.

Preheat the oven to 220 degrees. Place peeled pears in a baking dish. Pour in sugar, pour in wine, add vanillin and the zest and juice of one orange. Sprinkle with half the walnuts and place in the oven for 20 - 30 minutes. Periodically pour the syrup over the fruit itself to form a caramel crust. Readiness is determined by the softness of the pears. They should retain their shape but be soft.

While the pears are cooling, let's make a cream for them. To do this, place the remaining walnuts on a baking sheet and heat in the oven for five minutes. Grind them and beat with cheese or sour cream. Add orange juice and sugar.

Serve chilled with cream. Garnish with walnut halves.

Drunken pears with macaroons

Ingredients

• Pear (not soft) - 5 pcs.
• Dry red wine - 2 glasses.
• Sugar - 3/4 cup.
• Lemon zest - 1 pc.
• Cookies (almond) – 5 pcs
• Cinnamon - 1/2 tsp.

Cooking time: 40 minutes

Number of servings: 5

Cooking method

Ingredients

Peel the pears, remove the core from the star side, leaving the tail. Remove the zest from the lemon.

Make syrup from wine, sugar, cinnamon and grated zest. Add a little water to cover the pears.

When the syrup boils, add the pears and cook for 15 minutes. until they become soft.

Remove from heat, leave for 15 minutes. in syrup, then place in a glass vase. Continue cooking the syrup over low heat until its quantity is reduced by half.

Place the pear on the macaroons, strain the syrup and pour it over the pears. Can also be served with ice cream. I left the syrup for soaking the cakes.

Bon appetit!

Pears in muscat wine with sabayon sauce

(3 servings)

Ingredients:

For the sabayon:

Cooking method:

Peel two pears and, after removing the core, cut them into thick slices. Place the pear slices in a small saucepan, place it on the fire, pour in 300 ml of wine and cook until the pears are soft but elastic, then drain the liquid. Pour 1 tbsp onto a work surface. l. sugar and roll out the dough on it into a thin layer, then turn it over, sprinkle with the remaining sugar and roll out a little more. Cut the rolled out dough into strips and twist each into a spiral. Line a baking tray with baking paper, place dough spirals on it and bake in a preheated oven for 6-8 minutes until golden brown. Prepare the sabayon: combine the yolks with sugar in a small saucepan, pour in the wine and stir everything with a whisk, then place in a water bath, stirring continuously with a whisk, pour in the vanilla extract and cook until a homogeneous thick sauce is obtained. Remove from heat and continue stirring for a couple more minutes. Squeeze juice from half a lemon. Cut the remaining half of the pear into very thin slices, removing the core and sprinkle with lemon juice. Place pear slices, boiled in wine, in transparent glasses in a flower pattern, place sabayon in the center, decorate with slices of fresh pear and a spiral of dough on top.

Pears stuffed in wine with sabayon sauce.

Ingredients

• for stuffed pears:
• 3 strong pears (1 kg)
• 90 gr. dried apricots
• 90 gr. golden raisins
• 90 gr. walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground green cardamom
• 1/8 teaspoon ground cloves
• for the sabayon sauce:
• 3 egg yolks
• 45g brown cane sugar
• 75ml dry white wine
• 1 teaspoon lemon zest
• for submission:
• vanilla ice cream
• mint sprigs

Cooking method

For the filling, chop the raisins, walnuts and dried apricots into pieces (3-5mm) with a knife. Mix dried fruits with cinnamon, cloves and cardamom.

Carefully cut off the tops of the pears and trim the “butts” for stability. Using a noisette spoon, cut out the flesh of the pears, giving the fruit the appearance of cups (wall thickness 6-7mm). Stuff the pears tightly with the filling and cover with lids.

Fill a 4-liter saucepan 1/3 full with water and bring to a boil. Place the pears in the steam insert and place it in the steamer. Cover the insert with a lid and leave the pan to heat over medium heat. As soon as steam appears, turn the lid around its axis and reduce the heat to low. Cook the pears for 15 minutes.

Place the finished pears on serving plates.

To make the sabayon sauce, zest the lemon by 1 teaspoon. In a heatproof bowl, combine the egg yolks and sugar. Place the bowl in a water bath. Whip the mixture until it turns white and foamy. Add the lemon zest and gradually pour in the wine, continuing to whisk continuously and vigorously... Beat until the mass becomes fluffy, light and thick (the volume should increase 3 times). Do not bring the sauce to a boil!!! Sabayon is ready if the mass flowing from the broom after whipping falls on the surface in the form of a ribbon.

Remove the sauce from the bain marie and serve immediately with the pears and a scoop of vanilla ice cream.