Pears and Prunes in Red Wine

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This is an attractive winter dessert using fruits. Cooking them separately keeps the pears a lighter colour and provides a good contrast to the dark prunes.


  • 225 g/8 oz prunes
  • 3 dl/½ pint water
  • 1.5 dl/¼ pint red wine
  • 100 g/4 oz castor sugar
  • juice of ½ lemon
  • 450 g/1 lb pears


    Soak the prunes overnight in 1.5 dl (¼ pint) of the water and the red wine. Place the prunes and liquid in a saucepan, add half the sugar and bring up to the boil. Simmer gently until the prunes are tender, then draw off the heat and allow to cool.

    Meanwhile measure the remaining water and the sugar into a saucepan. Add the lemon juice and stir over low heat to make a sugar syrup. Peel, quarter and core the pears, adding them to the syrup as they are prepared to prevent discolouration. Bring up to the boil, cover and simmer gently until the pears are tender, about 15 minutes. Draw off the heat and allow to cool.

    Remove the stones from the prunes and then combine the pears and the prunes and the liquid from both. Chill well before serving.