Spiced Pears In Cider
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 6 | Firm pears | |
| 1 | pt | Dry cider, strong |
| or red wine | ||
| 4 | oz | Sugar |
| 1 | Vanilla pod, split | |
| 2 | Whole cinnamon sticks | |
| 1 | t | Corn starch, or arrowroot |
| Flaked almonds, toasted | ||
| 15 | Double cream, whipped |
INSTRUCTIONS
Preheat the oven to 250 oF / 130 oC. Peel the pears neatly, leaving the stalks on, and stand them in a large casserole. In a saucepan bring the cider, sugar, split vanilla pod and cinnamon sticks to the boil. Pour this over the pears, cover the casserole and bake very slowly for about 3 hours, turning the pears half-way through the cooking time. When the pears are cooked, transfer them to a serving bowl and cool. Pour the liquid into a saucepan, discarding the vanilla pod and cinnamon sticks. Mix the arrowroot with a little cold water to a smooth paste, then add to the saucepan with the liquid. Bring to the boil, stirring till the mixture has thickened slightly to a syrup. Pour it over the pears, allow to cool a little, then baste each pear with a good coating of the syrup. Place in the refrigerator to chill thoroughly and serve sprinkled with toasted flaked almonds and whipped cream. From: Felicity and Roald Dahl, Memories with Food at Gipsy House, Viking, Penguin 1991, ISBN 0-670-83462-9 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 277.8mg
Carbohydrates: 55.2g
Fiber: 7.6g
Sugar: 41.4g
Protein: <1g