A very simple recipe, delicious and melting in the mouth. If you don’t have any blackcurrant liqueur, you can try with blackberry. This dessert recipe is also a good and fast solution to finish pears.
Don’t choose pears that are too ripe otherwise you risk to have something very slurry at the end.
Ingredients: Pears Dessert with Creme de Cassis
You can order these ingredients quickly and easily on Amazon:
- 4 large pears
- 3/4 cups (150 g) of caster sugar
- 2 cinnamon sticks
- 1/2 cup (10 cl) of blackcurrant liquor ( crème de cassis)
- 1 small bunch fresh mint
- 3 1/4 cups (750 ml) water
Cooking instructions: Pears Dessert with Creme de Cassis
Peel the pears. Cut them in half and seed them. In a large saucepan prepare syrup by mixing 3 1/4 cup of water to 3/4 cups (150 g) of sugar.
Add 2 cinnamon sticks.
Bring to the boil and cook over high heat for 5 minutes, until obtaining the consistency of a light syrup.
Dip the pear halves in syrup. Let them cook for 15 to 20 min (not more) depending on their size and maturity.
Using a slotted spoon, remove them gently and let cool.
Remove the cinnamon sticks and add the creme de cassis (blackcurrant cream) to the syrup. Reduce over high heat for 5 minutes for a thicker syrup.
In each cup, put 2 pear halves and top with the obtained syrup.
Garnish with mint sprigs and serve. And why not also add 2 scoops of blackcurrant sorbet?
The little extra: For those who want a thicker syrup, 2 1 / 4 cups (1 / 2 l) of water would suffice.
Recipe inspired by Eleanor