Pears in Red Wine

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This recipe comes from Josette Riondato at Château Loudenne in Bordeaux.


  • 5 oz / 140 g sugar
  • ¼ pt / 140


Make a syrup of the sugar and wine. Peel, halve and core the pears. Scrub the oranges and lemon and slice them. Put the fruit in the syrup, and simmer until the pears are tender. Transfer the fruit to a serving dish, and reduce the syrup slightly, stirring in a nut of butter to give the sauce a nice gloss. Pour it over the fruit and serve warm. Vanilla ice cream, crème fraîche or a warm sabayon