fruit

pears in amarone

servings
8

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 flavor and color of the wine and should smell delicious.

By now the wine and the sugar will have thickened and the flavor 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.

• from Jamie's Kitchen

ingredients

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

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tried this recipe or a similar one? share your tips...

1. by Leanie on Tue 10 Feb 2009 @ 09:44

I Love Your Show I am in HighSchool Now And I want to Become a Pro Chef One Day I Live In South Africa Freestate Welkom And I Hope To See Jou One Day
Love Leanie

2. by Broomhilda on Mon 15 Dec 2008 @ 21:57

Love the sound of this recipe but having spent a load of dosh stocking up on wine in France recently, can't really justify the expense of buying Barola (in Ireland, add at least another fiver on to the price it is in the UK - death and taxes, don't you know! My question is, is there a French wine suitable so I can raid the cellar?
Cheers and Happy Christmas - love the site!

3. by marianna on Mon 08 Dec 2008 @ 22:18

What is the perfect dessert for Christmas? Because i have two kids and i don't like the sugar at all

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