BIPHOTONEWS: ©Poires au vin et cassis... körte vörösborban

2020. november 4., szerda

©Poires au vin et cassis... körte vörösborban

Un dessert agréable après un repas copieux et très facile à réaliser.

Michèle De Puyraimond

14RECETTES
POSTÉES

Ingrédients

6 poires mûres mais fermes
1 bouteille de Bourgogne rouge
150 g de sucre en poudre
25 cl de crème de cassis de Dijon
1 bâton de cannelle
1 gousse de vanille
6 grains de poivre
1 clou de girofle

Réalisation

Difficulté
Préparation
Cuisson
Repos
Temps Total

Facile
10 mn
30 mn
1 h
1 h 40 mn

Ajouter à mon carnet

Acheter les ingrédients

PRÉPARATION

1Dans une casserole, verser le vin, ajouter le sucre, la cannelle et la gousse de vanille fendue dans la longueur. Ajouter poivre et clou de girofle. Porter à ébullition et laisser cuire 5 minutes à petits frémissements.
2Eplucher les poires en les gardant entières avec leur queue. Les plonger dans le sirop et faire cuire doucement pendant 30 minutes. Laisser refroidir dans le sirop.

3Mettre les poires dans un compotier. Retirer toutes les épices du sirop.

4Ajouter dans le sirop la crème de cassis et mélanger.

Pour finir

Verser sur les poires et mettre au frais pendant 1 heure avant de servir.

Cuisinez, savourez… puis si vous le souhaitez, partagez / déposez (ci-dessous) votre avis sur cette recette.

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