|Pears (and a few lemons) from my neighbor's garden.|
No, not red wine, as in the classic French way. These pears are cooked in sweet Málaga wine.
|Málaga wine, Málaga raisins.|
I cooked the pears in the wine, with the addition of cinnamon, clove and lemon zest, until they were tender when tested with a skewer. As the wine is sweet, I didn’t add sugar. And, because the compote reminds me somewhat of another dessert cooked in wine must, arrope (that recipe is here), I added some chunks of pumpkin to the pears. Slivers of toasted almonds (the almonds also from my neighbor’s garden) made a crunchy topping.
The fruit is lovely topped with whipped cream or, my choice, dollops of unsweetened Greek yogurt.
|Pears, pumpkin and raisins simmered in sweet Málaga wine.|
Peras al Vino de Málaga
Pears in Málaga Wine
2 pounds firm pears, about 10
(or 1 pound pears and 1 pound pumpkin)
2 tablespoons lemon juice
¼ cup sugar (optional)
2-inch cinnamon stick
1 strip lemon zest
¼ cup Moscatel raisins
½ cup sweet Málaga wine
½ cup water
¼ cup almonds, blanched, skinned, toasted and slivered
Greek yogurt, to serve, if desired
Peel the pears, core them and cut in halves or quarters. If using pumpkin, remove skin and seeds and cut it into chunks. Place the fruit in a pan and toss with lemon juice. Add sugar, if using, cinnamon stick, cloves, lemon zest, raisins, wine and water. Bring to a boil, cover and simmer until the pears are tender when tested with a skewer, about 35 minutes.