Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Wine Poached Stuffed Pears

Dessert - Fruit - -

INGREDIENTS

300 milliliters / 10 fluid ounces freshly squeezed orange juice or ruby orange juice
70 milliliters / 2 1/2 ounces dry red wine
Finely grated rind of 2 lemons
4 whole cloves
1 cinnamon stick
1 vanilla pod, split
125 grams / 4 ounces castor sugar
6 firm ripe pears
100 grams / 3 1/2 ounces hazel nuts, toasted and ground
3 tablespoon soft brown sugar
25 grams / 1 ounce currants or sultanas or raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 heaped t freshly grated nutmeg
2 tablespoon orange flower water

METHOD

Put the orange juice, wine, lemon rind, spices and sugar into a deep pan. Bring to the boil, stirring until the sugar has dissolved.

Peel each pear, leaving the stems in tact. Slice off a small piece from the base so the pears can stand up, then scoop out the core from underneath using an apple corer or small teaspoon.

Stand the pears in the pan with the syrup. Cover and simmer for 30 minutes until tender. Leave the pears to cool in the syrup.

Remove the pears from the syrup. Put on a large plate and set aside.

Strain the syrup, return the liquid to the pan and boil over a moderate heat until reduced and thickened (do not boil too rapidly or the syrup will caramelise and become bitter). Leave to cool.

Meanwhile, mix together the stuffing ingredients. Press the mixture firmly inside the hollowed pears. Stand each pear upright on a serving plate and spoon the spices syrup over them.

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