Not only is this dish delicious, it’s simple and elegant. Use your favorite red wine in the ingredients.
Ingredients
- 5 large brown Bosch pears
- 400 ml (14 oz) Red Wine
- 250 gm (8 3/4 oz) Demerara Sugar
- 3 Tb Honey
- 1/4 c water
- 1 cinnamon stick
- 1 med-lg orange
- 4 Earl Grey tea bags
- 2 bay leaves
- 1 tsp allspice
- 5 black pepper-corns
- 5 whole cloves
Directions
- Peal and half pears, leaving stem, and place cut side up into a 9×13 baking dish.
- In a medium saucepan, combine the wine, sugar, honey, cinnamon, bay leaves and remaining spices, the pealed rind of the orange along with its juice and bring to a simmer, stirring to combine. Simmer for 4-5 minutes to let the tea steep. Remove the tea bags and continuing simmering the mixture til it reduces to a runny syrup, stirring occasionally.Meanwhile, preheat oven to 200 C, or roughly 390 F.
- After about 15-20 minutes of reduction, spoon the mixture over the pears, making sure to cover the cinnamon and bay leaves. Cover the dish with foil and bake for 30 minutes.
- Remove the dish from the oven and remove the foil. Place the bay leaves and cinnamon stick on top of some of the pears. Baste the pears liberally with the reduction and place back in the oven for 35-40 minutes.
- Remove from the oven and let cool to room temp. Meanwhile, set the oven temp to 400 F for some puff pastry.
- Take a puff pastry sheet and cut into nice sized pieces. place on a cookie sheet lined with parchment paper. Brush the pastry with an egg-wash and sprinkle with cinnamon-sugar.
- Pop in the oven for 12-15 minutes and serve with the pears.
