Name: Poires et Pruneaux au vin Rouge
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: Serves 8
Cuisine: French
Ingredients: 7 bottle red wine, such as a Côte du Rhône; 375 g (12 oz) sugar; juice of 1 lemon; 3 strips of orange zest; 2 bay leaves; 8 firm but ripe or nearly ripe pears; ½ teaspoon allspice berries; 24 dried prunes; 4 large oranges; ½ teaspoon coriander seeds; 1 cinnamon stick; a few blades of mace; 2 cloves; 284 ml (½ pint) double cream, to serve; 150 g (5 oz) sultanas

Preparation info

Serves
8

Difficulty
Medium
Ready in
2 hr

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

A lovely dessert for the winter months.

Ingredients

24 dried prunes
150 g (5 oz) sultanas
8

Method

Soak the prunes and sultanas in warm water for 1 hour. Peel the pears but leave the stalks on. Place the wine, sugar, orange zest, lemon juice and spices in a pan. Squeeze the juice from one of the oranges and add it to the pan. Add the pears and poach gently, covered, for 15 minutes. Add the drained prunes and sultanas and continue to cook, uncovered, until the pears and prunes are soft.