Margi Cintrano
Washing Up
La Rioja, Spain, is neatly tucked into the north central part of the Iberian Peninsula, and is not only red wine country, however, it also produces luscious sweet little pears called Blanquillas ( tender = blanda ).
Here is a lovely recipe for dessert, low in calories, tasty and easy to make without a lot of fuss ...
Serves 4 to 6:
8 pears whole
20 fluid ounces dry red La Rioja wine ( of course, can use Washington state, Oregon or Californian red of choice )
1 large cinammon stick
whip cream by hand or can type
1 vanilla stick
3 fl. oz. of Brandy
zest of orange
2 whole fresh oranges
mint leaves
berries or fresh cherries available: black berries, rasberries and blue berries or strawberries or cranberries ( a mix )
zest of lemon
1 aromatic clove
nutmeg - a pinch to taste
sugar to taste
1) boil red wine with spices and zest and sugar ( to taste ). The recipe calls for 100 grams.
2) add the pears whole and cover, simmering until tender ( 1/2 hour approx. )
3) take pears out of sauce pan and keep warm covered
4) simmer wine until it reduces 1/3
5) add the berries / cherries and orange slices, without pith ( white parts )
6) simmer until the wine and berries / cherries thicken to a lightly syrupy texture ( without being too sticky )
7) serve the pairs with wine and berry / cherry soup and a spritz of Whipped cream topping
*** serve with biscotti and espresso
Margi Cintrano.
Here is a lovely recipe for dessert, low in calories, tasty and easy to make without a lot of fuss ...
Serves 4 to 6:
8 pears whole
20 fluid ounces dry red La Rioja wine ( of course, can use Washington state, Oregon or Californian red of choice )
1 large cinammon stick
whip cream by hand or can type
1 vanilla stick
3 fl. oz. of Brandy
zest of orange
2 whole fresh oranges
mint leaves
berries or fresh cherries available: black berries, rasberries and blue berries or strawberries or cranberries ( a mix )
zest of lemon
1 aromatic clove
nutmeg - a pinch to taste
sugar to taste
1) boil red wine with spices and zest and sugar ( to taste ). The recipe calls for 100 grams.
2) add the pears whole and cover, simmering until tender ( 1/2 hour approx. )
3) take pears out of sauce pan and keep warm covered
4) simmer wine until it reduces 1/3
5) add the berries / cherries and orange slices, without pith ( white parts )
6) simmer until the wine and berries / cherries thicken to a lightly syrupy texture ( without being too sticky )
7) serve the pairs with wine and berry / cherry soup and a spritz of Whipped cream topping
*** serve with biscotti and espresso
Margi Cintrano.