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Barnstaple Fair Pears

chef.jackson's picture
Ingredients
  Water 300 Milliliter (3 Dl.)
  Port 150 Milliliter (1 1/2 Deciliter)
  Granulated sugar 350 Gram
  Lemon 1 Small
  Cloves 2
  Cinnamon stick 1 Inch
  Cooking pears 1 Kilogram (Hard)
Directions

If you are fortunate enough to come by some really hard cooking pears, do as our grandmothers did and bake them long and very slowly in port-flavoured syrup.
The resulting mahogany coloured pears were a speciality of Barnstaple fair.
Put water, port, sugar, thinly pared lemon rind, lemon juice and spices into a pan and heat gently until dissolved.
Meanwhile peel, halve and core pears and drop them into the hot syrup.
Bring to the boil, transfer to a deep casserole, cover tightly and cook in a slow oven until tender.
The time will vary from 4 to 6 hours, depending on the pears, but cooking can be spread over several days if more convenient.
Serve cold, with clotted cream.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Dessert
Method: 
Slow Cooked
Interest: 
Holiday, Party
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pear
Preparation Time: 
30 Minutes
Cook Time: 
240 Minutes
Ready In: 
270 Minutes
Servings: 
8

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