This is something I made ages ago but, it appears, neglected to write up.
I have poached pears in red wine a fair few times in the last twelve months, and half the time ended up throwing away the sweetened, spicy red wine poaching liquid. That seems such a waste, and so recently it occurred to me, as it did with the strawberry / rosé wine combo, to turn the liquid into a jelly.
Then that thought led to the thought of making trifle, using the pears, their poaching liquid as the jelly, homemade custard and whipped cream.
Heart attack waiting to happen!
So poach 4 peeled, whole pears in 200mls red wine, 200mls water, 200 grams sugar, and flavour with everything your spice rack can throw at it. I used 1 cinnamon stick, 3 cloves, 4 cardamom pods, a few slices of ginger root, a bay leaf. Boil the pears gently until you can easily run a toothpick through them – time will depend on how ripe they are. Once they are there, turn off the heat until cool then refrigerate overnight.
The following day, core and slice the pears into individual serving bowls. Soak gelatine leaves in cold water, strain and reserve the poaching mix, and bring it back to the boil. Add the gelatine to the poaching mix, stir well, and pour the jelly over the pears. Allow to set.
Make custard – Delia’s quantities were not quite enough for four portions, in my experience. Allow custard to set.
Shortly before serving, whip cream and add to top with sprinkles as preferred.
Can’t quite believe it, but I didn’t take any pictures of this!