Pears from Piedmont in Italy, known as Martin Sec, are used in this traditional dish. The pears are poached in red wine traditionally a Barolo or Barbaresco sweetened with sugar and flavoured with cloves and cinnamon.
What you need:
4 ripe Martin Sec pears
½ lemon
300g caster sugar
2 cloves
1 cinnamon stick
1 bottle 750ml of red wine (medium to full bodied)
For the crème Anglaise:
480 ml of light cream
1 vanilla bean, split lengthwise
66g granulated white sugar
5 large egg yolks
Method:
All ingredients are available at Morton’s, Dunville Avenue.
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