I found beautiful pears at the farmers market, but I bought them without knowing what I was going to do with it. It’s coming back home I saw this bottle of red wine Bordeaux, who was waiting patiently in the closet, and I told myself that I had never cooked pears in wine.
I really wanted a glass of mulled wine this holiday season, and the idea of a pear and the spice I was trying well. I had the red pepper from Kampot, and I simply associated it with the vanilla from Madagascar for a flavor while in power.
This recipe takes time because you need to make it sit the pears in their syrup for up to 24 h before tasting. Then patience because the game is worth the candle !
Pears in red wine, vanilla and red pepper from Kampot
Ingredients (for 5)
- 5 pears (the variety Packham)
- 75 cl of red wine
- 200 g of cane sugar
- 1 vanilla pod
- 1 c. c. of red pepper from Kampot ground
Gently heat in a saucepan the wine and the sugar. Add the vanilla pod split and seeds, as well as the ground pepper.
Peel the pears, keep the tails and immerse them in the syrup of red wine.
Let cook for 45 minutes at a simmer, turning frequently.
Leave the pears in their syrup for 24 h in the refrigerator before serving.
And why not accompany the pears of a good salted butter caramel house ?!