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Poached pears in Blackberry wine
2:30pm Friday 30th December 2011 in Leisure
IF you’ve eaten enough stodgy puddings to sink a battleship this Christmas, the new year might be a good time to lighten up a bit.
But that doesn’t mean you have to give up sweet treats altogether, as these recipes from British Summer Fruits – an organisation that represents 92 per cent of berry growers in the UK, show. The group also funds Seasonal Berries – a year-round campaign that celebrates the seasonality of soft fruits.
So, if you want a smart but easy pud to serve to friends then this is it and it looks simply stunning.
300ml (½ pint) cheap red wine
200ml (7fl oz) water
75g (3oz) caster sugar
225g (8oz) blackberries
1 cinnamon stick, halved
1 tablespoon cornflour
Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to the pan.
Add half the blackberries and heat gently for five minutes until the sugar has dissolved. Crush the blackberries with a potato masher, press the syrup through a sieve and discard the blackberry seeds then return the syrup to the saucepan.
Peel the pears leaving the stalks on then add to the blackberry wine with the cinnamon and cloves.
Simmer gently for 10-15 minutes, turning the pears until evenly coloured.
Lift the pears out of the wine and transfer to a bowl. Mix the cornflour with a little water in a cup until a smooth paste. Stir into the blackberry wine then bring to the boil, stirring until thickened and smooth. Pour the syrup over the pears then add the remaining blackberries and leave to cool.
Serve with spoonfuls of amaretti cream, see tips below.
Tips Amaretti cream – break 25 g (1 oz) crisp amaretti biscuits into small pieces with fingertips then fold into a 250 ml (8 floz) carton of full fat crème fraiche. The pears can be covered and left at room temperature for two to three hours or can be made the day before and chilled in the fridge if preferred, but take out of the fridge about 30-60 minutes before serving so that they do not taste too cold.