Peel the pears, keeping their stems on, slice off the base of the pears to stand them upright. Place into a saucepan, pour the wine, add the cloves, the cinnamon and some freshly ground pepper. Bring to a boil, then cook for 15 minutes on a moderate heat. Remove the pears and place in an ovenproof dish, coat with crÅme the cassis / blackcurrant cream and bake in a hot oven (350F). When boiling, lower the oven to 250F to gently simmer the liquid. Bake for 1 hour, basting regularly. If the blackcurrant cream reduces too much, add the wine in which the pears were boiled. The pears should caramelize and stew slightly. Serve the pears hot and bind the sauce with the remaining buttter, seasoning, to your taste, with a little more pepper.
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6 ripe firm pears
2 cups red wine
2 cups crÅme de cassis / blackcurrant cream
2 cloves
2 cinnamon sticks
1 cup butter
pepper
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35
mn
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75
mn
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GÄrard ViÄ, from the restaurant Les Trois Marches, in Versailles, recommends serving an old rosÄ Pineau des Charentes.
