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Poires Belle Angevine
Pears in Red Wine
- Serves
6
- Difficulty
Easy
By Anne Willan
Published 1981
The horticultural gardens of Angers, the ‘Doyenné du Comice’, were, until their closure in 1925, renowned for the development of new pears. Among their offerings are ‘comice’, the finest dessert pear of all, and ‘belle angevine’ which is good for poaching. In this recipe, the red wine turns the pears a pretty pink.
Ingredients
Method
Choose a saucepan that will just hold the pears standing upright. Put the sugar, wine, lemon rind and cinnamon stick in the pan and heat until the sugar is dissolved; boil for 5 minutes. Let cool slightly.
Peel the pears and core them carefully from the base, leaving the stem. Cut a thin slice off the bottom of each pear so it stands upright. Immerse the pears in syrup, adding water, if