Traditionally found in Provence and the Alpine regions of France, the small and aromatic Martin Sec pear is especially suited to slow cooking. Paired with red wine and warming spices, it becomes a fragrant dessert with a gently spiced, fruity character.
Des poires Martin sec lentement cuites au vin rouge avec vanille, cannelle, poivre de Sichuan et citron, puis servies froides avec leur jus de cuisson réduit et sirupeux.
Ingredients
900 g Martin Sec pears
0.5 piece Lemon
0.5 Vanilla pod
120 g Granulated sugar
1 Cinnamon stick
10 g Sichuan pepper
1 piece Clove
600 ml Red wine
Preparation
1
Prepare the pears
10 minWash the pears thoroughly. Using a small pointed knife, carefully remove the seeds and core while keeping each pear whole.
2
Prepare the aromatics
5 minFinely grate the zest from the lemon. Split the vanilla pod lengthwise and scrape out the seeds.
3
Assemble the pears
5 minArrange the whole pears in a deep earthenware baking dish. Sprinkle with the sugar, then add the lemon zest, vanilla, cinnamon, Sichuan pepper and clove. Pour in the red wine and water, then gently tilt the dish several times to combine the liquids and aromatics.
4
Slow-cook the pears
2 hBake the pears at 180°C for 2 hours. Baste them frequently with the cooking liquid throughout the baking time so that they become evenly glazed and infused with the spiced wine.
5
Reduce, cool and serve
10 minTransfer the cooked pears to a dish. Reduce the cooking liquid until it becomes rich and syrupy, then pour it over the pears. Leave them to cool, basting regularly with the syrup. Serve the pears cold, coated with their cooking juices. They may be served on their own, like a fruit compote, or accompanied by Genoese sponge cake or vanilla ice cream.
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