Pear in sauce
Instructions
Peel the pears, cut them in half and remove the seeds.
Cook for 30 minutes in wine with lemon zest, cloves and sugar.
Drain and continue cooking in another pan with melted butter and a splash of marsala.
Drain the cooking and keep warm.
Pour in the sauce 2 spoons of apricot jelly, reduce and pour it over the pears.
Ingredients and dosing for 4 persons
- 4 large pears
- 25 cl of white wine
- 100 g of sugar
- 1 lemon zest
- 50 g of butter
- 1 splash of marsala wine
- 2 tablespoons of apricot jelly
- 2 cloves