Pears Poached in Red Wine with Crème de Cassis and Prunes

By corlear

Poires Belles Dijonnaises

Ingredients

• 4 Conference, Packham or Cornice pears, peeled and left whole with stalks intact
• 500 ml/l6 fl oz red Burgundy wine
• 3 tbsp sugar
• 4 thsp crème de cassis
• 1 cinnamon stick
• 8 prunes, whole
• 85 g/3 oz flaked almonds, to decorate

Preparation

Step 1

Put the pears in a saucepan and pour in the wine, adding water to cover, if necessary. Add the sugar, crème de cassis, cinnamon and prunes and cook over a low heat, stirring until the sugar dissolves. Simmer for 15 20 minutes, stirring occasionally, until the pears are tender but still firm. Remove from the heat ard leave the mixture to cool.