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CATEGORY CUISINE TAG YIELD
Grigson 4 Servings

INGREDIENTS

1 Lemon
500 Red wine
450 g Caster sugar
1 Vanilla pod, halved
3 Bay leaves
1 Cinnamon stick
12 Black peppercorns
4 Pears, firm but not
rock-hard and not
ripe enough to eat
uncooked
12 No-soak prunes
12 No-soak apricots

INSTRUCTIONS

Pare a strip of lemon zest and halve the lemon. Put the lemon zest,
sugar, wine, vanilla pod, bay leaves and spices into a large
non-reactive pan and boil, stirring. Skim off the froth that comes to
the surface. Simmer for 30 minutes to infuse and leave to cool.  2 Peel
the pears and rub with the cut face of the lemon to stop
discolouration. Bring the red wine syrup back to the boil, turn down
to a gentle simmer and add the pears.  3 Keep the fruit beneath the
surface of the liquid by laying a piece  of grease- proof paper over
the pan and covering with a smaller lid  to hold them down.  4 Simmer
for about 30 minutes, until tender, and then remove from the  heat. Add
the prunes and apricots to the pears. Replace the lid and  allow to
cool completely before refrigerating overnight. Serve with  vanilla
ice-cream or creme fraiche.  Converted by MC_Buster.  Recipe by: Sophie
Grigson's Herbs  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 141.8mg
Carbohydrates: 8.1g
Fiber: 1.1g
Sugar: 6g
Protein: <1g


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