Pears with Cinnamon and WineOrigin: Roman Period: Traditional |
Ingredients:
4 pears Method:Peel the pears, core them and stand in a saucepan. Add the water and a tablespoon of honey. Bring to the boil, cover and simmer until the pears are soft. Drain the pears (reserving the poaching liquid) and quarter them. Add these to a larger saucepan and pour over the honey, white wine, poaching liquid and a knob of butter (or a tablespoon of olive oil). Seaons with the cinnamon and cumin, bring to the boil before thickening the liquid with the egg yolks. Turn down the heat and cook for a minute or two (do not allow to boil). Serve immediately, topped with a sprinkling of freshly-ground nutmeg. |
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