Pears Poached in Sweet Wine Syrup
A simple, incredibly delicious recipe! Give it a try!
NashaDasha
Recipe author
Pears Poached in Sweet Wine Syrup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 6 %
2 g
Carbohydrates 90 %
28 g
167 kcal
GI:
19
/
0
/
81
- Peel the pears, leaving the cores intact. Right away, before the pears can darken, carefully place them in a deep pot and cover them completely with the wine (add a little water if needed). To keep the pears from floating up, set a plate directly on top of them—they should be fully submerged. Heat the liquid over medium heat without letting it come to a boil. Lower the heat to its lowest setting and poach the pears for about 25 minutes, until they're tender and a knife slides in easily. The cooking time can vary depending on the size, variety, and ripeness of the pears. Take the pot off the heat and let it cool completely. Then, in the same covered pot, refrigerate the pears for a few days to let them steep. After 4–5 days, take the pears out and return the liquid to the heat, cooking it down until it reaches a syrupy consistency. Take it off the heat and let it cool. Meanwhile, beat the cream with the sugar and cardamom to a thick foam, then chill it to room temperature. To serve, arrange the syrup-poached pears in a dish and sprinkle them with a little white wine. Serve with the cardamom cream.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Cardamom - 311 kcal/100g
- White wine - 78 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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