- a bottle good red wine
- 4 ripe Williams or Passe Crassane pears
- the juice 1 lemon
- 1 unwaxed orange
- 4 cm ginger
- 125 g caster sugar
- 1 vanilla pod
- freshly ground white pepper
Pour a bottle of good red wine into a saucepan, bring to a boil and flambé.
Wash 4 ripe Williams or Passe Crassane pears, then peel them, but leave the stalk on. Cut them in half, remove the core and squeeze the juice of 1 lemon over as soon as they are peeled. Put the peelings in the flambéed red wine.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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