ingredients
serves 6
1 pint sweet white wine
2 tablespoons concentrated pear juice
1/2 inch piece cinnamon stick
6 firm but ripe Cornice pears
2 level teaspoons arrowroot blended with 1 tablespoon cold water
1 tablespoon pear brandy or orange liqueur
2 - 3 tablespoons chopped filberts, lightly toasted
method
1. Pour the wine and pear juice into a stainless steel or enamel saucepan, put in the cinnamon stick and bring to the boil.
2. Meanwhile, peel the pears, leaving their stalks on. Put the pears in the saucepan and spoon the liquid over them to prevent discoloration. Cover the pan and simmer the pears for about 25 minutes, turning them from time to time and spooning the liquid over, until they are cooked through and translucent. Leave the pears to cool in the wine.
3. Lift the pears out of the liquid with a slotted spoon, and stand them up in a serving bowl.
4. Remove the cinnamon stick and boil the cooking liquid briskly until it is reduced to 1/2 pint. Remove from the heat and stir in the arrowroot mixture. Bring back to the boil, stirring until the sauce is thickened and clear. Remove from the heat and leave to cool.
5. Stir the liqueur into the sauce, then pour it over the pears. Cover and refrigerate until 30 minutes before serving time. Sprinkle the filberts on top at the last moment.
more information
After peeling the pears, cut a thin sliver from the base of each one. This ensures that the pears will stand upright for serving.
