Jamie Oliver

Pears in Amarone

With a dollop of crème fraîche

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Pears in Amarone

Serves 8
Cooks In 1H 10M
Difficulty Super easy
Nutrition per serving
  • Calories
    449
    22%
  • Fat
    25.7g
    37%
  • Saturates
    16.2g
    81%
  • Protein
    0.8g
    2%
  • Carbs
    36.9g
    14%
  • Sugar
    39.7g
    44%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    449
    22%
  • Fat
    25.7g
    37%
  • Saturates
    16.2g
    81%
  • Protein
    0.8g
    2%
  • Carbs
    36.9g
    14%
  • Sugar
    39.7g
    44%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease


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Ingredients

  • 2 vanilla pods
  • 1 bottle Amarone or Barolo red wine
  • 225 g sugar
  • 1 small cinnamon stick
  • 1 orange , zest and juice of
  • 1 small bunch fresh thyme
  • 8 Comice pears , peeled and base removed
  • 250 g butter
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Method

Preheat the oven to 190ºC/375ºF/gas 5. Split the vanilla pods and remove the seeds. Put the seeds and pods into an appropriately sized casserole-type pan that will hold all your pears snugly, and add the wine, sugar, cinnamon, and orange juice and zest. Throw in your thyme, secured together in a little bunch with string. Bring to the boil, turn down to a simmer, and add your pears, sitting upright. Put the lid on the pan and bake in the preheated oven for around 1 hour until the pears are soft and tender but not falling apart. They should be soft all the way through but retain their shape. (Sometimes they can take less or more time depending on the ripeness of the pears.) When they're ready they will have taken on the flavour and colour of the wine and should smell delicious.

By now the wine and the sugar will have thickened and the flavour will have intensified. Remove the pears to a dish, turn up the heat under the pan, and reduce the wine by about half. Remove from the heat and add the butter – agitate the pan but don't give it any more heat. This will give you a really intense, tasty sauce which is to die for. Put the pears back in the pan and leave until ready to serve. Warm is the best temperature to serve this dish, and it’s best with some nice whipped sour cream or crème fraîche – a lovely contrast to the richness of the sauce.

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