Spiced Pears in Cider
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
pears
firm |
|
| 1 | pint |
apple cider
dry, strong, or red wine |
*
|
| 4 | ounces |
sugar
|
|
| 1 | pod |
vanilla extract
split |
*
|
| 2 | whole |
cinnamon sticks
|
*
|
| 1 | teaspoon |
cornstarch
or arrowroot |
|
| 1 | x |
almonds
flaked, toasted |
*
|
| 15 | ounces |
double cream
whipped |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
pears
firm |
|
| 473 | ml |
apple cider
dry, strong, or red wine |
*
|
| 115.6 | ml/g |
sugar
|
|
| 1 | pod |
vanilla extract
split |
*
|
| 2 | whole |
cinnamon sticks
|
*
|
| 5 | ml |
cornstarch
or arrowroot |
|
| 1 | x |
almonds
flaked, toasted |
*
|
| 433.5 | ml/g |
double cream
whipped |
Directions
Preheat the oven to 250 oF / 130 oC.
Peel the pears neatly, leaving the stalks on, and stand them in a large casserole.
In a saucepan bring the cider, sugar, split vanilla pod and cinnamon sticks to the boil.
Pour this over the pears, cover the casserole and bake very slowly for about 3 hours, turning the pears half-way through the cooking time.
When the pears are cooked, transfer them to a serving bowl and cool.
Pour the liquid into a saucepan, discarding the vanilla pod and cinnamon sticks.
Mix the arrowroot with a little cold water to a smooth paste, then add to the saucepan with the liquid.
Bring to the boil, stirring until the mixture has thickened slightly to a syrup.
Pour it over the pears, allow to cool a little, then baste each pear with a good coating of the syrup.
Place in the refrigerator to chill thoroughly and serve sprinkled with toasted flaked almonds and whipped cream.
