Les pêches et les poires au vin de poivre et de miel de lavande

Name: Les pêches et les poires au vin de poivre et de miel de lavande (Peaches and pears in wine flavoured with peppercorns and lavender)
Cuisine: French
Ingredients: 1 cinnamon stick; 6 yellow peaches; 6 large Williams dessert pears; 2 tablespoons black peppercorns (tied up in a little muslin bag); 1 vanilla pod; 1 bottle red wine of a good dark red colour; 1 bottle red wine of a good dark red colour; 5 tablespoons lavender (or acacia) honey; 5 tablespoons lavender (or acacia) honey; 6 bay leaves; 5 tablespoons lavender (or acacia) honey; 500 ml/16 fl oz ruby port thinly pared peel of lemon and orange; 500 ml/16 fl oz ruby port thinly pared peel of lemon and orange; 500 ml/16 fl oz ruby port thinly pared peel of lemon and orange

Peaches and pears in wine flavoured with peppercorns and lavender

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

500 ml/16 fl oz ruby port thinly pared peel of lemon and orange
1 vanilla pod

Europe
France
Provence
Dessert
Gluten-free
Vegetarian

Method

To Make the Wine and Peppercorn Syrup

In a large saucepan, combine the port, citrus peel, vanilla pod, black peppercorns and red wine and bring gently to the boil; skim and stir the honey into the hot liquid. Remove the saucepan from the heat; add the bay leaves and allow the flavours to amalgamate while you prepare the fruits.

Ingredients

Method

To Make the Wine and Peppercorn Syrup

To Prepare the Fruit