| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grigson | 4 | servings | ||
INGREDIENTS
| 1 | Lemon | |
| 500 | ml | Red wine |
| 450 | g | Caster sugar |
| 1 | Vanilla pod; halved | |
| 3 | Bay leaves | |
| 1 | Cinnamon stick | |
| 12 | Black peppercorns | |
| 4 | sm | Pears; (firm but not |
| ; rock-hard and not | ||
| ; ripe enough to eat | ||
| ; uncooked) | ||
| 12 | No-soak prunes | |
| 12 | No-soak apricots |
INSTRUCTIONS
1 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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