Recipe

Red wine caramelised pears

These caramelised pears are an impressive end to any meal. You can use apples instead when they are in season.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Red wine caramelised pears
  • 2/3 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly whisked
  • 1 cup red wine
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoon finely grated orange zest
  • 4 pears, peeled, quartered, cored
  • custard and vanilla ice-cream, to serve

Method

Red wine caramelised pears
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease a large baking tray. Combine 1 tablespoon of the sugar and ground cinnamon in a small bowl. Cut pastry into 4 squares. Cut each square in half diagonally to form 8 triangles.
  • 2
    Place triangles on prepared tray. Brush with egg. Sprinkle with cinnamon mixture. Bake for 8-10 minutes or until puffed and golden brown.
  • 3
    Combine wine, remaining sugar, cinnamon stick, vanilla bean, lemon zest and orange zest in a large deep frying pan. Place over low heat. Cook and stir 2-3 minutes or until sugar dissolves. Increase heat to moderate; bring to the boil. Add pears.
  • 4
    Cook, turning occasionally, for 10-12 minutes or until pears are tender and slightly caramelised. Remove from heat. Serve pears with custard, ice-cream and pastry triangles.

Notes

Use vanilla bean paste instead of the vanilla bean.

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