Ingredients
4 medium pears
400ml Sparkling Ruby Cabernet
2 tbspn caster sugar
80ml crème fraiche
3 tbspn roasted pistachio nuts crushed
4 medium pears
400ml Sparkling Ruby Cabernet
2 tbspn caster sugar
80ml crème fraiche
3 tbspn roasted pistachio nuts crushed
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Methods
1
Peel the pears and set aside.
2
Place the Sparkling Ruby Cabernet and sugar into a small pot, which is just big enough for the pears to fit in snugly.
3
Place over a high heat and bring to the boil, then add he pears and reduce the heat to a gently simmer. Place a lid on the pot and allow to poach for 30 to 40 minutes or until the pears have cooked through and have taken on good colour.
4
Remove the pears from the pot and set aside. Turn the heat up and reduce the Sparkling Ruby Cabernet to approximately ¼ cup, which will create a beautiful red syrup.
5
Pour the syrup over the pears and allow to sit and come to room temperature.
6
Sprinkle with the pistachio and serve with the Crème Fraiche on the side.
1
Peel the pears and set aside.
2
Place the Sparkling Ruby Cabernet and sugar into a small pot, which is just big enough for the pears to fit in snugly.
3
Place over a high heat and bring to the boil, then add he pears and reduce the heat to a gently simmer. Place a lid on the pot and allow to poach for 30 to 40 minutes or until the pears have cooked through and have taken on good colour.
4
Remove the pears from the pot and set aside. Turn the heat up and reduce the Sparkling Ruby Cabernet to approximately ¼ cup, which will create a beautiful red syrup.
5
Pour the syrup over the pears and allow to sit and come to room temperature.
6
Sprinkle with the pistachio and serve with the Crème Fraiche on the side.
