Poires à la Beaujolaise
French Recipe: Poires à La Beaujolaise (pears Poached in Beaujolais)
This is a classic recipe from the famous chef Paul Bocuse, who is notorious around France for his acclaimed cooking style that has, in fact, granted him three Michelin stars!
- 6 large pears
- 1 bottle of red wine (Beaujolais)
- 150g caster sugar
- 1 stick of cinnamon
- 1 vanilla pod
- 1 clove
- The zest of 1 orange
- 1 glass of crème de cassis
- Split the vanilla pod down the middle into two slices.
- Put the wine into a saucepan just big enough to hold the pears.
- Add the sugar, orange zest, the cinnamon and the vanilla.
- Put the peppercorns and the clove into a small cheesecloth and add them into the mix.
- Bring the syrup to the boil and leave for 5 minutes.
- Carefully peel the pears making sure to keep their stalks on
- Place them into the syrup and leave to simmer for 20 minutes
- Allow them to cool in the wine
- To serve, arrange the pears in a fruit bowl. Drizzle on the syrup and the crème de cassis and mix together.
This dish is best accompanied with macaroons or biscuits.
Bon appétit !