Vanilla and red wine braised pears

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PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Vanilla and red wine braised pears

Photo, Roberto Caruso.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.


Ingredients

  • 3 tbsp unsalted butter , divided
  • 4 bartlett pears , peeled, cored and quartered
  • 1 1/2 cups red wine
  • 2 cinnamon sticks
  • 1 vanilla bean , seeds scraped out and reserved
  • 3 tbsp granulated sugar , divided
  • 3/4 cup 35% cream

Instructions

  • MELT Melt 2 tbsp butter in an extra large non-stick frying pan over medium-high. Add pears and cook, flipping halfway through, 4 min. Stir in wine, cinnamon sticks, vanilla bean and seeds. Boil for 1 min. Reduce heat to medium-low and simmer, covered, flipping halfway through, until pears are tender, 7 to 8 min. Transfer pears to a large plate.
  • BOIL sauce for 3 min. Whisk 2 tbsp sugar and remaining 1 tbsp butter into wine mixture until smooth.
  • WHISK cream with remaining 1 tbsp sugar in a medium bowl until soft peaks form. Drizzle pears with wine syrup. Top with whipped cream.

 

 

How to caramelize sugar

Nutrition (per serving)

  • Calories
  • 388,
  • Protein
  • 2 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 23 mg.