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| Corella pears look attractive as a table centre Hi R The first day of Spring today. The early spring garden players are there - fragrant Jasmine, orchids, magnolia and wattle. Not much in the garden to cut for indoors, but I love the look of fruit and vegetables as much as all their other benefits. Pears, pomegranates and quince are my favourites because of their shape, with oranges and lemons for their colour. Pears are in season at the moment with many varieties to choose from - taste being the best test. I don't know why the saying goes, 'Everything went pear shaped', with a negative connotation, since the shape of a pear is beautiful. So many beautiful old paintings feature pears see below and one day I want to use pears as a subject for printing or pastels. Of course, the best way to serve pears is raw, perhaps cut into 4 and served with almonds, but 'Pears in Red Wine' is an elegant, relatively healthy dessert so long as the cook doesn't drink the rest of the wine! Clara |
6 large brown pears
250 ml / 1 cup good quality red wine
150 grams / 5oz - sugar
cinnamon stick
orange and lemon rind
Method
Wash the pears and core, leaving on the stem
Place upright in a baking dish into which they fit tightly
Sprinkle with sugar, add cinnamon and the orange and lemon rinds and pour over the wine
Bake in 190 degrees C (375 degrees F) oven until the wine has almost evaporated. Baste during the baking. Serve with indulgent yoghurt.
Right - 'Pears in Art'
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au
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