|Energy||435.80 Cal||Protein||0.10 g|
|Lipid||0.03 g||Carbohydrate||113.23 g|
|Fiber||3.58 g||Sugar||107.32 g|
|750.00||gm||WINE||RED (CAN BE WHITE)|
|300.00||gm||PEARS||4 FIRM APPLES|
|2.00||cup||GREEK YOGURT PLN||OR VANILLA, CHEESE, ICECREAM|
|10.00||gm||CINNAMON GROUND||1 STICK|
Red Wine Poached Pears is a dessert made out of pears poached in sweet red wine, sugar and spices syrup, it originated from a French dessert called Poire belle Hélène a similar dessert where pears are poached in sugar syrup served with vanilla ice cream, chocolate syrup and crystallized violets. The dish was created during the 1860’s by Auguste Escoffier and was named after the operetta La belle Hélène by Jacques Offenbach.
Poached pears still reign as one of the easiest, most divine desserts that tastes as luscious as they look, is also a very personal and easy to customice dish, where flavour is really up to you.
Accept lots of variations you can poach in juice or wine, and add any aromatics you like (orange , lemon peels, cinnamon, cardamon, vanillan, along with some sugar or honey to sweeten it up; . For example, try orange juice and with honey and ginger. Serve with mascarpone, creme fraiche or greek yoghurt with vanilla mixed through,ice cream or coconut yoghurt.
Even presentation is a great show as this colors are great if you cook with white wine you can get yellow pears
Peel the pears at your choice best is as the picture, Cut a thin slice off the bottom of the pears so they can stand upright when it comes cooking or plating/serving them. While cooking so you can play with colors depending on how high you cover and work with your spoon.
Halve the vanilla pod lengthways, clean the seeds and put in a large saucepan with the wine, sugar and cinnamon (Lemon and orange peels can be added for a citric touch dont forget to clean the white parts). Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine or at your color choice. The cooking time will very much depend on the ripeness of your pears, should be hard on touch to resist cooking. You can make these up to 2 days ahead and reserve.
Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon on a base of Greek Yoghurt or Ice Cream of your choice.
Conservation: The pears will keep in the syrup in a covered container for a couple of weeks. The syrup can be re-used to poach other fruit, or reduced down further to make a sticky dessert syrup to drizzle over ice cream.
Dessert with red wine - sign me up! Pears soaked in red wine look succulent!!
A simple, easy to make sausage and potato dish. This is both filling and full of energy.
Nutrition Info Per Serving
|Energy||982.17 Cal||Protein||32.90 g|
|Lipid||59.94 g||Carbohydrate||94.26 g|
|Fiber||26.25 g||Sugar||40.96 g|
Crepes Suzette, the world famous Pancake Dessert from France is an elegant dessert that brings fine dining experience to the entire meal!
Nutrition Info Per Serving
|Energy||295.82 Cal||Protein||2.47 g|
|Lipid||17.93 g||Carbohydrate||33.22 g|
|Fiber||0.55 g||Sugar||26.66 g|