Dessert Pears with Creme de Cassis

Dessert Pears with Creme de Cassis

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

Specific ingredients:

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Serves 4:

  • 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

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