Poached Pears

Serves 4

Ingredients / Quantity

Pears / 4
White Wine / 0.150L
Cinnamon / 1 Stick
Cloves / 2
Vanilla / 1 Cap
Sugar / 0.150kg
Pear Liqueur / 0.025L

Method

Peel the pears, leave the stem in tact, Core and wash.

Heat the wine, cinnamon, cloves, vanilla and sugar. Place the pears in a deep pan and cover with the syrup and cartouche (It is just a peace of greese paper cut to fit the pan to hold the peard under the water) held down with a plate. Poach for approximately 20 minutes.

Take out the pears.Let the syrup reduce for about 5 minutes. Lace with the pears and chill. Marinated for approximately 2 hours.

Fruit Jelly / White Wine Jelly

Ingredients / Quantity
White Wine / 0.250 L
Lemon Juice / 2 Lemons
Sugar / 0.100 Kg
Gelatine / 5 Leaves or 0.015Kg Powder
Grapes / 0.250 Kg
Strawberries / 1 Punnet
Whipped Cream

Method
Heat the wine, lemon juice and the sugar. Soak gelatine in cold water to softer. Liquefy the gelatine over a hot water bath and mix.

Pass through a fine strainer into a bowl and allow to cool

Arrange the fruits in the wine glasses attractively, adding the cold jelly

Chill and decorate