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PEARS POACHED IN CLARET

 Recipe  •  Published on: 14 Aug 2014

This is an old recipe from 1772. This year promises to be a good year for pears again. Such is the fecundity of nature we end up with loads of ripe fruit all at the same time. We give a lot away to friends and neighbours and preserve the rest. These are great served cold and can be bottled for Christmas.

 

6 RIPE SWEET PEARS( MUST BE SOFTENING NOT HARD)

1 BOTTLE OF CLARET

3-4 CLOVES

1 DESSERT SPOON OF FRESH LEMON ZEST

100g(1/4lb=4oz) SUGAR

Pare and core 6 ripe pears and  halve them lengthways and place in a shallow pan.Scatter the sugar,cloves and lemon zest over them and pour enough claret over them to cover them( the rest of the claret goes in the chef)

Cover the pan and place in a moderate over for 45 minutes, Remove the cloves.

They can be served hot but are better chilled. The pears go deep red the colour of the claret

They are great bottled and good at Christmas. They also make a good gift. They need to be bottled in sterilised kilner jars while hot. Follow instructions for bottling fruit

 

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