材料

新鲜雪梨3个(去皮)
红酒500毫升
清水200毫升
糖40克
红糖70克
柑橘1个(取果皮)
肉桂1条
八角2个
丁香4个
月桂叶1片
香草豆荚1条(刮出香草籽)

做法

  1. 把除了雪梨之外的所有材料放进锅中煮滚。
  2. 把雪梨浸入煮滚的汤汁中,用烘焙纸盖好,把火转小至汤汁微微滚动,煮45-60分钟至刀子可轻易切开雪梨。
  3. 关火放凉后放入冰箱冷藏过夜。
  4. 享用前再加热至温热即可。

 

Red Wine Poached Pear

Ingredients

3 fresh pears (peeled), 500ml red wine
200ml water
40g sugar
70g brown sugar
1 orange peel
1 cinnamon stick
2 star anise
4 cloves
1 bay leaf
1 vanilla pod (split and scrap out seeds)

Method

  1. Place all ingredients except pears into a pot. Bring to a boil.
  2. Submerge pears into boiling liquid and cover with a silicone paper. Lower heat to simmering point and cook for 45-60min until a knife inserted slides off easily.
  3. Remove from heat and leave to cool. Chill in fridge overnight.
  4. Warm up gently before serving.

[stextbox id=”profile”]食谱提供:Antoinette
地址:30 Penhas Road, Mandarin Gallery,
Sofitel So Singapore
电话:6293 3121 / 6836 9527

食谱设计: 彭国强
著名糕点师及餐馆创办人

text: 若昕 photo: Kin[/stextbox]