法國紅酒燴梨子French style red wine poached pear

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這個不是最正宗做法, 只是利用家裡有的食材去煮。(傳統法國紅酒燴梨, 材料會有丁香, 肉桂枝, 八角)

This is not the traditional way as we just use what we have at home to make this cuisine  (Generally we will use clove, cinnamon and anise for traditional red wine poached pear)

材料(一至二人份量) Ingredients (Serves 1-2)

啤梨(去皮去核) 1或2個 1-2 Pears (remove skin and seeds)
紅酒(平價貨即可) 半枝 Half bottle of Red wine (lower quality wine is fine)
楓糖(或可增減)1湯匙半 1½ tablespoon of Maple syrup (may need more or less)
玉桂粉 少許 Little Cinnamon powder
橙(橙皮切每條大小約1x3cm 2條) Orange (2 slices of 1x3cm orange skin)
檸檬 半個 (檸皮 2條) Half Lemon (2 slices of lemon skin)
檸檬汁 1/3杯 ⅓ cup of Lemon juice
鮮橙汁 1/3杯 ⅓ cup of Orange juice

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做法 Methods

  1. 用一個小鍋,放入紅酒和楓糖,用中火煮至糖溶解。

Put red wine and maple syrup into a small saucepan. Use medium heat to cook till dissolve.

  1. 放入所有材料,上面加一張烘培紙, 然後再加鍋蓋。轉小火,煮約 20分鐘,翻轉另一面,繼續煮 25分鐘。直至啤梨軟身,並均勻上色即可。

Add in all ingredients. Place a piece of baking paper on top. Cover the saucepan with a lid. Use low heat to cook for about 20 minutes. Then turn the pear to the other side to cook for another 25 minutes till soft. Allow the colour to be all over the pear.

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  1. 將煮好的梨連紅酒汁放進雪櫃雪半日,可令味道更濃。

To enhance the flavour, put the pear together with the red wine sauce into the fridge for half day.

  1. 將雪好的梨取出, 配上柚子或檸檬雪榚, 加少許玉桂及檸皮伴碟即成 (玉桂不要放太多, 因為容易蓋過酒味)

Use grapefruit or lemon icecream as side dish. Add some cinnamon and lemon skin as decoration. (Don’t add too much cinnamon as it would easily mask the wine flavour)

煮食提示 Cooking tips

可將煮好的紅酒汁加點糖再煮,讓它更加濃稠。或混合紅酒醋、橄欖油和紅酒汁來配沙律吃,或拌著奶涷吃。咸食也可, 如用作做紅酒汁配橙花豬扒或紅酒汁炒牛仔骨等。

The red wine sauce is a good sauce for many food. You may add some more sugar and cook it further to make it thinker. Mix with red wine vinegar and olive oil as your salad dressing. You can also eat it with pudding. The red wine sauce also matches well with pork chops and ribs.

Special thanks to Kuk Leung for the recipe

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