Saturday, July 10, 2010

Pere al Vino Rosso

It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. ~Edward Bunyard

This recipe has to be the most simple dessert I have made in a very long time.

Baked pears with a red wine sauce served with vanilla yoghurt.

My little pear of dessert lovers were keen to help make this last night so I had them washing the pears, and apples as well, and arranging them in a baking dish.

We then baked them dry for about 30 minutes before adding about ½-¾ cup red wine, some peeled lemon rind and honey. We love drizzling the warm fruit with honey and watching the lines meld together to form a glaze for the fruit. We baked them again for 30 mins or so before consuming them with a dollop of vanilla yoghurt. We use the new Jalna a2 yoghurt as we have been advised by our health practitioner that it is a healthy practice for everyone to consume some a2 protein each day as it assists in digestive wellbeing.

All credit must go to Antonio Carluccio as seen on Poh's Kitchen recently. We have adapted the recipe he offered as we prefer to consume honey rather than sugar in this household.

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