Terrine of Pears

Name: Terrine of Pears
Yield: Serves 8-10
Cuisine: Australia
Ingredients: 2 oranges, peeled and sectioned; 2 grapefruit, peeled and sectioned; 2 limes, peeled and sectioned; 1 vanilla bean, cut into two; 1 piece cinnamon bark, broken in two; 7 leaves gelatin; 1 cup (250 mL/8 fl oz) sugar syrup; 8-10 Beurre Bosc pears, quartered, cored and peeled; 2 cups (500 mL/16 fl oz) white wine; 2 cups (500 mL/16 fl oz) red wine; 1 cup (225 g/7 oz) caster (superfine) sugar

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The best dessert pears have a grainy consistency. The brown Beurre Bosc is the most common commercial variety.

Ingredients

8-10 Beurre Bosc pears, quartered, cored and peeled

Australian
Oceania
Australia
Dessert

Method

To cook the pears

Take two medium-sized saucepans, put the red wine in one and the white wine in the other. Add half a cup of sugar to each, together with a piece of the vanilla bean and a piece of cinnamon bark. Place half the peeled pears in one saucepan and half in the other. Add more wine to cover, if necessary. Bring both saucepans to the boil and simm