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3 cups medium-dry fruity red wine
3 tablespoons orange flowe water
3/4 cup sugar
Strained juice of 1 orange and 1 lemon
1 cinnamon stick
3cm piece fresh ginger, peeled and quartered
6 ripe Beurre Bosc or other firm pears
Gently heat all ingredients, except the pears, in a large saucepan, until the sugar dissolves.
Peel the pears without removing the stalks. Add to saucepan.
Cover and cook on low heat for 30-40 minutes or until tender.
Place on to seperate serving dishes.
Strain the juice through muslin or fine material.
Return juice to the pan and bring back to boil. Reduce the heat to simmering and simmer until the juice is reduced by 1/2 and thick and syrupy.
Pour the syrup over the pear and serve with whipped cream or icecream. Can be served cool.