BAKED PEARS IN VERJUICE
Description
Use a melon baller to scoop out pear core neatly.
This recipe forms part of the Baked Pears in Verjuice with Chocolate Frangipane and Meringue recipe.
This recipe forms part of the Baked Pears in Verjuice with Chocolate Frangipane and Meringue recipe.
INGREDIENTS
265g ( 1 + 1/3 cups) sugar
335ml (1 + 1/3 cups) water
750g (4) ripe pears (peeled, halved and core scooped out)
335ml (1 + 1/3 cups) verjuice
1+ 1/2 vanilla beans (halved lengthwise)
METHOD
- Preheat oven to 180°C.
- In a small pot place sugar and water and place over a low heat. Stir until sugar is dissolved. Bring to the boil and remove from heat.
- Cut a thin slice off the rounded side of each pear half so each pear half sits level.
- Place pears cut-side down in a medium size ceramic dish and add hot syrup, verjuice and then add vanilla beans. Place a cartouche on top of pears (this is a piece of greaseproof paper or teflon sheet which weights the pears down so they stay submerged in liquid).
- Place dish in oven and baked pears until tender for 20-30 minutes. Unripe pears may take 40-60 minutes. Test for doneness with a metal skewer. Remove dish from oven.
- Carefully drain three-quarters of the syrup from the baking dish into a small pot. Place pot over a medium heat and bring to the boil. Simmer for 7-8 minutes to reduce syrup and improve colour.
