If we believe all the post-Christmas, pre-New Year lists of what’s-what for 2013 then January is set to be a very dull month indeed. According to most if you’re not detoxing then you’re skint, or worse still a lack of funds is forcing an unwanted detox upon you. Either way the predictions of a decrease in wine sales is set to continue throughout the year, with the exception of my place where the impending arrival of Baby-Bouquet means an increase in wine consumption is absolutely guaranteed!
In one such list of what’s-what for wine this year was the rise in popularity of the 50cl bottle. The perfect size to either curb your intake, stabilise the quality and price ratio of your favourite vin or simply to stop wastage. Having just put the last trimmings from the turkey in the freezer I am still filled with despair at my fridge full of ripening cheese and an apparent self-multiplying tin of mince pies; whatever you call it wastage, over supply, indulgence or gluttony is never more paramount than post-Christmas, pre-New Year.
Take a look online for inspiration on how to make the most of those Christmas dinner left overs and you’re spoilt for choice, your wine leftovers on the other hand are a different story. Whether you’re detoxing or not chances are the 50cl bottles haven’t made it onto your wine rack yet and you’re left wondering what to do with the odd half bottle or two that you can’t bring yourself to drink or throw away!
A great wintry recipe for desert that will help you use up the red is courtesy of Lurpak who I worked with earlier this year, for the healthier option serve the pears au natural or if you’re still looking to make room in your heaving fridge serve warm with some of that Christmas cream you never thought you’d see the back of. Happy New Year!
Wintry Pears in red wine:
Preparation time: 10 minutes
Cooking time: approx 1 hour
6 pears, firm but ripe
110ml red wine (my leftovers were from a soft and fruity bottle of Innocent Bystander Syrah 2009 from Victoria in Australia)
100g of white sugar
1 cinnamon stick
Cream (optional to serve)
1. Peel the pears taking the eye out of bottom, but leave the stalks on. Add all the ingredients to an oven proof saucepan
2. Cook in the oven with the lid on for between 45- 75 minutes at 130°C/250°F/Gask Mark 1/2. Turn the pears a couple of times during the cooking and baste with the wine sauce – the firmness of the fruit will dictate the cooking time
3. Once the pears are tender, remove the cinnamon stick. Using a slatted spoon place the pears on a serving dish, leaving the liquid behind. Carefully place the pan on the hob. Boil the remaining liquid until it reduces to a syrup. Pour the syrup over the pears and cool to room temperature until needed. Serve with pouring or whipped cream (optional)