Pears in red wine with cinnamon

Name: Pears in red wine with cinnamon
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: European
Ingredients: 8 large pears; 2 cups red wine; 1/4 cup caster sugar; 2 cinnamon sticks; 1 vanilla pod; 2tsp arrowroot; (or potato flour)

8 steps

Prep:15minCook:3h 15min

Swedes are really good at using spices, most notably vanilla, cinnamon and cardamom, to enhance flavours. When cooking pears in red wine Swedes normally add cinnamon and vanilla, although nutmeg and cinnamon are sometimes used instead. The beauty of this dessert is that it can all be prepared in advance and it is low in cholesterol. Perfect! John Duxbury

Updated at: Thu, 17 Aug 2023 13:56:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories189.3 kcal (9%)

Total Fat0.3 g (0%)

Carbs37.7 g (14%)

Sugars23.7 g (26%)

Protein0.8 g (2%)

Sodium5.3 mg (0%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8pears

large

2 cupsred wine

¼ cupcaster sugar

2cinnamon sticks

1vanilla pod

2 tsparrowroot

potato flour

Instructions

Step 1

1. Preheat the oven to 130°C (250°F, gas ½, fan 120°C).

Step 2

2. Peel the pears but leave the stalks intact. Then slice off a thin slice from the bottom of each pear so that they can sit upright.

Step 3

3. Lay the pears on their sides in a large casserole. Pour over the red wine then sprinkle with sugar and add the cinnamon sticks and the vanilla pod. Now bring everything to simmering point, cover the casserole and bake in the oven on a low shelf for 1½ hours.

Step 4

4. Turn the pears over onto their other side, then cook for another 1½ hours.

Step 5

5. When the pears are cooked, transfer them to a serving bowl to cool, leaving the liquid in the casserole. Remove the cinnamon sticks and vanilla pod.

Step 6

6. Mix the arrowroot or potato flour (starch) with a little cold water to make a smooth paste. Add this to the casserole, whisking as you add it. Bring the syrup to a simmer, stirring continuously until the sauce thickens. Remove from the heat and leave to cool.

Step 7

7. When the sauce is cold, pour it over the pears and cover with cling film (food wrap). Place the pears in the fridge to cool thoroughly.

Step 8

8. Serve the pears sitting upright in individual dishes with the sauce spooned over them. They are nice on their own, but they can also be served with pouring cream, crème fraîche or a small scoop of kanelglass (cinnamon ice cream).