Pears Baked in Red Wine with Cardamom Cream
Serves 3-4
Pears
6-8 Comice pears
275ml/½ pint good quality red wine
25g/1oz Country Range unsalted butter - chilled
75g/3oz light Demerara sugar
1 tsp Country Range ground ginger
2 Country Range cinnamon sticks
2 Country Range star anise
1 tsp Country Range whole pimento
6 Country Range whole cloves
3 Country Range cardamom pods
Cardamom Cream
275ml/½ pint double cream
½ tsp Country Range ground cardamom
1 tbsp caster sugar
Method
For the pears:
Heat oven to 200°C/fan 180°C/Gas 6.
Peel the pears. Cut a thin slice from the bottom of each pear so they sit up in the casserole dish.
Pour over the wine and add the whole spices.
Cut the butter into cubes and place a cube on top of each pear.
Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
Remove the dish from the oven and baste the pears with the juice.
Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
For the cream:
Whisk the double cream until it forms soft peaks and gently combine the sugar and the ground cardamom.
Serve with the warm pears and a drizzle of the juice from the casserole dish.
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