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Poires au vin rouge by Stéphanie Moreau
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Poires au vin rouge

Indulge in a delightful dessert that captures the essence of Burgundy's fruits. Chef Stéphanie Moreau's creation is a modern twist on the traditional recipe of pears stewed in Beaujolais wine.
Cook Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: Beaujolais Noveau, Pears in red wine, Recipe for entertaining, Red Wine, Traditional French Recipe
Servings: 10
Author: Stéphanie Moreau

Ingredients

For the pears & red wine jelly

  • 10 pears
  • 1 L 13/4pt Beaujolais Nouveau red wine
  • 1 L 13/4pt water
  • Zest & juice of 1 orange
  • Zest & juice of 1 lemon
  • 1 cinnamon stick
  • 6 g 1/4oz agar-agar powder

For the tuile

  • 410 g 141/2oz blackcurrant purée
  • 35 g 11/4oz flour
  • 220 g 73/4oz icing sugar
  • 20 g 3/4oz butter
  • Chocolate sorbet to serve
  • Mint leaves to garnish

Instructions

  • Peel the pears (leaving the stalks in place) and place in an airtight container with the red wine, the water, orange juice and its zest, lemon juice and its zest, and cinnamon stick, and leave in the fridge for 48 hours.
  • Prepare the tuile by mixing the purée, flour, icing sugar and butter in a food processor.
  • Place teaspoons of the tuile mixture onto a sheet of greaseproof paper and spread it out in circles of approx. 5cm (2in) in diameter with your finger. Place in the fridge overnight.
  • Take the pears from the fridge and remove them from the red wine, reserving the liquid. Cut the pears in quarters horizontally and core each piece with an apple corer (this indentation will be filled with chocolate sorbet later).
  • To make the jelly, put 200ml (7fl oz) of the reserved wine mixture in a pan with the agar-agar and bring to the boil until it starts to thicken.
  • Line a large baking sheet with cling film and pour the warm jelly mixture onto it. Spread out to a thickness of about 3mm-5mm (up to 1/4in). Place in the fridge for about 30 minutes.
  • Remove the tray of tuiles (from step 3) from the fridge and bake in a preheated oven for 10 minutes at 150°C (300°F). They should appear slightly transparent. While still warm, cut each tuile in a neat circle with a pastry cutter. Leave to cool.
  • When ready to serve, fill the centre of each piece of pear with the chocolate sorbet, and arrange the pears on the plate with slices of the jelly and the tuile, and small mint leaves to garnish.

Notes

When cutting the pears, if you want to make it very neat, use three different sized smooth-sided pastry cutters to cut out the largest three pieces. Roll up the excess from the largest piece into a rose-like shape to decorate the plate.