Velvety duck liver parfait
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Poached pears in red wine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 vanilla pod
- 1 bottle red wine
- 225g caster sugar
- 1 cinnamon stickhalved
- fresh thymesprig, plus sprigs to seve
- 6 pearspeeled, but kept whole with stalk intact
Nutrition: per serving
- kcal235
- fat0g
- saturates0g
- carbs51g
- sugars51g
- fibre2g
- protein0g
- salt0.3glow
Method
step 1
Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
step 2
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
step 3
Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
