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Rotweinbirnen (pears poached in red wine)
A German classic that comes to the table all over Germany: Rotweinbirnen are the light dessert after the Christmas roast. The pears take on a deep red in a liquor of red wine, cinnamon, cloves and star anise and are served with the reduced, glossy syrup poured over them. Serves 4.
Kochzeit
50 min
Portionen
4
Zutaten
8
Nährwerte
pro Portion250 kcal
Kalorien
1 g
Eiweiß
0 g
Fett
47 g
Kohlenhydrate
Zubereitung
- 1
Peel the pears thinly, leaving the stalk on, and cut the flower end off level so that the fruit stands upright.
- 2
Bring the red wine, sugar, cinnamon stick, cloves, star anise and orange zest to the boil in a deep pan, dissolving the sugar as you go.
- 3
Set the pears upright in the liquor and leave them to poach covered over a low heat until a wooden skewer slides in easily; turn them once during this time.
- 4
Lift the pears out carefully and put them into a bowl. Take the spices and the orange zest out of the liquor.
- 5
Boil the liquor down uncovered over a high heat until it has reduced by half.
- 6
Stir the cornflour smooth with 2 tbsp of cold water, stir it into the boiling liquor and bring it back to the boil until it glistens and thickens.
- 7
Pour the syrup over the pears and serve the dessert lukewarm or well chilled.
