Serves: 4
This dish was invented at the beginning of the 18th Century as another use for Beaujolais wine.
Chef’s Tip
The rapeseed oil gives the sauce a good glaze and lifts the colours of the fruit.
Ingredients
4 pears (halved, unpeeled)
2 bay leaves
2 black peppercorns
100g brown sugar
400ml Beaujolais wine
1 star anise
1 tsp honey
1 tsp extra virgin rapeseed oil
low-fat crème fraîche
Method
Put all the ingredients into a deep pan with a lid and bring to the boil. Reduce the heat to a simmer for 30 minutes with the lid on. Remove from the heat and, when cool, place into the fridge for up to half a day WITHOUT removing the lid.
To Serve
Remove the pan from the fridge, remove the pears and heat the sauce gently. Reduce the sauce to thicken. Taste the sauce and, if required, add a little honey. Add the rapeseed oil and pour over the pears, which have now been placed on a plate, ready for serving. Serve with a spoonful of low fat crème fraîche.
