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Pears with Lingonberries
A German classic that comes to the festive table all over the country in the game season: firm pear halves, gently poached in a liquor of white wine, lemon and cinnamon and filled in the hollow with bright red lingonberries. The pears stay firm to the bite and glossy from the poaching liquor, and their sweetness with the tart acidity of the lingonberries is the perfect counterpoint to a robust roast. Serves 4.
Kochzeit
28 min
Portionen
4
Zutaten
8
Nährwerte
pro Portion255 kcal
Kalorien
1 g
Eiweiß
1 g
Fett
48 g
Kohlenhydrate
Zubereitung
- 1
Bring the white wine to the boil in a wide pan with the water, the sugar, the juice and the grated zest of the lemon, the cinnamon stick and the cloves.
- 2
Peel the pears, halve them lengthways and scoop the core out with a teaspoon to leave a clean hollow.
- 3
Lay the pear halves cut side down in the simmering liquor and poach them gently over a low heat until they are soft but still hold their shape.
- 4
Draw the pan off the heat and leave the pears to cool in the liquor so that they take up aroma and colour.
- 5
Take the cinnamon stick and the cloves out of the liquor, drain the pear halves and arrange them on a platter.
- 6
Fill each hollow with a heaped tablespoon of lingonberries and serve the pears cold or lukewarm with the roast.
