Pear Compote Made with Red Wine
Pear Compote Made with Red Wine

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pear compote made with red wine. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pear Compote Made with Red Wine is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Pear Compote Made with Red Wine is something that I have loved my whole life.

Great recipe for Pear Compote Made with Red Wine. I make this every year when pears are cheap and in season. Recipe by Cookie shiasu Fresh Pear and Berry Compote in Red Wine Be the first to rate & review! This compote – herbed and sweetened red wine poured over pears and berries – is delicious on its own, but we like to serve it in wine goblets with Almond Tuiles draped over the rims.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pear compote made with red wine using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pear Compote Made with Red Wine:
  1. Take 6 Pears
  2. Prepare 300 ml Red wine
  3. Make ready 90 grams Sugar
  4. Make ready 600 ml Water
  5. Make ready 1/2 Lemon
  6. Prepare 1 Cinnamon stick

The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once they were cooked, the pears developed wrinkles, thus the name "bonne femme" ("old wife"). But the cooking did not always result in the desired red color. Pear and Red Wine Preserve; Fig with Juniper; Compostes with Balsamic Vinegar of Modena.

Instructions to make Pear Compote Made with Red Wine:
  1. Peel the pears with a peeler and cut off a little piece of the bottoms to make them flat. This is so they will not fall down when they're done.
  2. If you want to simmer pear halves, cut them in half lengthwise and use a teaspoon to remove the core. Cut the lemon into 5 mm round slices.
  3. Add the red wine, water, and sugar to a pot and place over medium heat. Bring to a boil and melt the sugar.
  4. Turn the heat to low and arrange the pears so they are covered by the liquid. If boiling the pears whole, the pears should be the right size so that they are just covered by the liquid.
  5. Place the lemon slices and cinnamon stick on top of the pears and cover with a paper towel. Simmer for 1 hour, ladling the liquid over the pears from time to time.
  6. Turn off the heat and remove the lemon, cinnamon, and paper towel. Let cool and put the pears in the refrigerator, still in the liquid, and leave in the refrigator overnight. These are delicious eaten with vanilla ice cream.
  7. If simmering pear halves or quarters, simmer for about 30 minutes to 1 hour.

But the cooking did not always result in the desired red color. Pear and Red Wine Preserve; Fig with Juniper; Compostes with Balsamic Vinegar of Modena. Strawberry Compote with Balsamic Vinegar of Modena; Sour black Cherry Compote with Balsamic Vinegar of Modena; Fig Compote with Balsamic Vinegar of Modena; Pear Compote with Balsamic Vinegar of Modena; Extra Fruit Jams and Extra Vegetable Preserves. Place them in the bowl of lemon water to rest. Bring to a boil, then turn the heat down to reach a low simmer.

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