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Anti-inflammatory recipe 2

Pears in red wine sauce is an easy-to-make but impressive dessert that will wow your dinner party guests.

Pears in red wine sauce

Serves 4 –

  • 4 ripe conference pears
  • 750 ml bottle of full-bodied red wine
  • 2 star anise
  • 1/2¬†teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon agave nectar
  • Dairy-free yoghurt
  • Natural honey

Method –

  • Peel the peers, being careful not to cut off the stalks, and place them in pan big just enough to allow them to lie down side by side.
  • Pour over the red wine until the pears are covered. Leave to marinate for an hour, turning occasionally.
  • Add the star anise, cinnamon, ginger and mixed spice.
  • Gently cook the pears for about 20 minutes until soft in the centre (test with a cocktail stick) and leave to cool for 30 minutes.
  • One by one, carefully remove each pear from the pan and cut a thin slice from its base so that it will stand up on a plate.
  • Bring the the spiced red wine back to the boil and reduce it to a sticky sauce before allowing it to cool a little. (As a guide you’ll be left with about half a mug of sauce in the pan.) Stir in half a teaspoon of agave nectar.
  • Gently pour the sauce over each pear. Finish each plate with a generous tablespoon of yoghurt drizzled with natural honey.

Tips –

  • If you choose to use white wine go for an aged sauvignon blanc.
  • This dish is equally delicious served cold.
  • Agave nectar is much sweeter than sugar. We use Groovy Food organic.
  • If you are short on individual spices use 2 teaspoons of allspice or mixed spice.
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