Food: Pears baked in red wine and vanilla; (serves four).
Mix the remaining sugar with enough water (1-1 1 / 2 tablespoons) to make a paste. Place in a heavy-based flameproof pot large enough to hold the pears upright. Heat until the sugar paste turns a light golden colour. Add the vanilla pods, zest and half the red wine. Place the pears upright in the pot and transfer to the oven.
Bake, spooning the red wine sauce over the pears at frequent intervals until the pear is soft and the syrup is reduced,about 45 minutes.
Add more wine if the liquid reduces too much.
The pear is cooked when the flesh is soft and the outside slightly wrinkled. Remove from the oven and cool in the pot to room temperature. To serve,drizzle the syrup over the pears and add a spoonful of creme fraiche.
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|Publication:||Daily Post (Liverpool, England)|
|Date:||Mar 6, 2004|
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