Baked pears with cassis and bay leaf, with blackberries
Per serving
Impress guests with an adult dessert. Pears absorb flavours wonderfully – here it’s cassis, red wine, blackberries and bay leaves.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat the oven to 200°C/180°C convection/gas 6. Cut the pears in half – they do not need to be peeled or cored – and arrange them, cut side up, in a baking dish so the fruit lies in a single layer. Pour the cassis and red wine over the pears, sprinkle with caster sugar and place the bay leaves under the fruit.
- 2
Bake, basting the pears with their juice from time to time, until the fruit becomes soft to the centre (cooking time depends on fruit ripeness; start checking after 20 mins, but it may take up to 45 mins). Turn the pears several times during cooking so the cut side is submerged in the liquid part of the time.
- 3
When the fruit is ready, the juice around them will not be thick but syrupy and sweet enough to serve as is. If you think it is not, remove the pears and bay leaves and reduce the juice by simmering it a little, let it cool, then pour it back into the dish with the pears. Leave at room temperature and add the berries about 30 mins before serving, basting them with the juice, otherwise they will become too soft in the red wine syrup.
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