Pears in red wine with amaretti mas­car­pone

Better Homes and Gardens (Australia) - - Food In A Flash -

Any del­i­cate red wine will work for this recipe, but mer­lot or caber­net are best. Avoid heavy shi­raz.

Prepa­ra­tion time 15 mins Cook­ing time 1 hour plus 30 mins cool­ing

Serves 4

750ml red wine (mer­lot or caber­net sauvi­gnon)

250g caster sugar

1 vanilla bean, split

1 dried bay leaf

4 firm pears, peeled, stems left on 200g mas­car­pone

80g amaretti bis­cuits, crum­bled ¼ cup ic­ing sugar, sifted Finely grated zest of 2 or­anges

STEP 1 Com­bine wine, sugar, vanilla bean and bay leaf in a large

saucepan. Heat over a high heat un­til boil­ing. Re­duce heat to low.

STEP 2 Mean­while, use a melon baller to re­move pear cores start­ing from the base and dis­card. Put pears in the wine mix­ture and add wa­ter to just cover them. Place a disc of bak­ing pa­per on top and use a small plate to weight pears down to keep them im­mersed.

STEP 3 Sim­mer pears gently for 20 min­utes or un­til ten­der. Re­move pan from heat and cool pears in the liq­uid.

STEP 4 Re­move pears from liq­uid. Set aside. Re­turn wine syrup to a medium heat and bring to boil. Boil for 20–25 min­utes, un­til liq­uid has re­duced and be­come syrupy.

STEP 5 Put mas­car­pone, amaretti, ic­ing sugar and or­ange zest in a large bowl and mix un­til smooth. Halve pears length­ways and fill holes with amaretti mix­ture.

STEP 6 Serve pears driz­zled with red wine syrup.

Pears in red wine

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