Gourmet dessert made from pears sewn in Riesling watered with wine syrup and garnished with whipped cream with cardamom. Riesling perfect for this dessert as it has delicate honey-fruity notes, and goes well with pears, giving them a light unobtrusive sweetness. For sewing, choose ripe, but strong fruits that do not fall apart when cooked slowly in wine and keep their shape. The longer the pears will remain in the liquid after cooking, the more intense their taste will be, so better cook them at least a day before serving. Serve the pears with whipped cream with cardamom. In combination with Riesling he will do the taste of the dessert is more multifaceted and interesting. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pears in wine
- 4 ripe pears, e.g. Bartlett, Bere Bosque, Anjou or Sekel
- 1 bottle (750 ml.) Riesling
- 2 tbsp. Sahara
Cardamom Cream
- 1 tbsp. fat cream
- 1 tbsp. l ultrafine sugar
- 1 tsp ground cradamon
Recipes with similar ingredients: pears, white wine, cream, cardamom
Recipe preparation:
- Pour Riesling into a medium-sized pot and stir with a whisk sugar until it is completely dissolved.
- Peel the pears without cutting the stem, if any. Pears without peels taste better.
- Using a watermelon spoon, cut the pear cores from the bottom parts. Pears peeled from the seed coat will be suitable for dessert.
- Peeled peeled pears immediately in wine so that they do not darken (the acidity of the wine prevents them darkening). Add enough water to fully cover the pears.
- To prevent fruit from popping up, cut a circle out of parchment paper with the same diameter as the pan and lay it on the surface liquids.
- Put a small plate on top of the paper so that the pears are completely immersed in liquid. Heat the pears on moderately strong fire until the liquid boils.
- Reduce heat to low and cook until pears become soft. They should be easily pierced with a knife. Ripe cooking time medium-sized pears 20 to 25 minutes, but it can also vary depending on the size, variety and maturity of pears.
- Remove the pan from the stove and cool the fruit completely, do not taking them out of the liquid. Refrigerate tightly. cover until ready to serve. Fruits can be stored for 4 to 5 days, the more they are in the liquid, the richer they will be taste.
- Pour about half of the pear liquid into the saucepan and bring to a boil over high heat. Keep cooking until the liquid does not evaporate and does not become a syrupy consistency honey.
- Meanwhile, whip the cream with sugar and cardamom until soft peaks. Refrigerate until ready to serve.
- Before serving, put the pear in a bowl or on a plate. Pour wine syrup and garnish with a spoon of whipped cream.
