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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Empty the wine into a stainless steel saucepan with the sugar, cloves peppercorns, vanilla pod, cinnamon stick and orange peel. | 2. Bring the contents to the boil, then lower the heat and simmer gently for 20 minutes. | 3. Remove the pan from the heat, and cover it while you attend to the pears. | 4. Use a small knife to cut out the end of the core. | 5. I like to remove as much of the core as I can to allow the syrup to penetrate inside. | 6. Peel the pear carefully, leaving the stem intact. | 7. Stand the pears in a snug fitting saucepan and pour the wine syrup over them to submerge. | 8. Simmer gently for 15-20 minutes. | 9. Remove and stand them upright. | 10. Add the creme de cassis to the pan and the ginger. | 11. Simmer until reduced by about 1/3 and the mixture is syrupy. | 12. Pour this syrup over the pears, and chill before serving with the cream or creme fraiche. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	1	bottle		-	-	-	-
sugar	150			120897.0	30239.4	0.0	0.0
clove	4	cloves		-	-	-	-
black peppercorn	2			-	-	-	-
vanilla pod	1	teaspoon		-	-	-	-
cinnamon	1			-	-	-	-
orange	1		rind	1.7625	0.4406	0.0352	0.0045
pear	6			786.6	210.174	4.968	1.932
creme de cassis	3	tablespoons		-	-	-	-
ginger	2	pieces	crystallized cut	-	-	-	-
heavy cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.