Well the big Christmas feasting is almost over but if you are still feeling cookie, then this recipe is a great one that I tried out and it tasted great. The pears I used were Italian, but any ripe pear will do. Not too soft though.
What you need:
- 2 Pears
- 2 Tablespoons finest French Cognac / brandy
- 2 Tablespoons Ginger Wine (I used Stones Red label)
- 1 cup Demerera Sugar
What you do:
In a frying pan (or saute pan) add sugar, brandy and ginger wine to the pan on medium heat(don’t want to burn off the alcohol). Stir until sugar is melted. Add pears to the mix and cook til tender, occasionally turning to coat pears in the mixture.
I served with roasted port shoulder, mmm delicious