Richelieu Pears

Ingredients

• 600 gPear
• 750 mlWine
• 125 gSugar
• 5 gOrange zest
• 0.3 gCinnamon
• 60 gBlackcurrant jelly
• 200 mlWhipped cream
• 20 gPowdered sugar
• 0.5 pcsVanilla bean
• 8 pcsMacaron

Instructions

1. 1

   Poaching the pears

   • Combine the wine, sugar, orange zest and cinnamon in a large pot and warm over medium heat until the sugar dissolves.
   • Peel the pears, leaving the stems, and place them in the hot (not boiling) liquid.
   • Simmer gently for 20–30 minutes until tender (check with a skewer).
   • Remove the pears with a slotted spoon and place in a serving bowl.
2. 2

   Glaze and cool

   • Add the redcurrant jelly to the poaching liquid, bring to a brief boil and simmer 2–3 minutes until syrupy.
   • Pour the hot glaze over the pears and let cool completely (chill until the glaze sets).
3. 3

   Chantilly and plating

   • Whip the cold cream with icing sugar and vanilla until soft peaks form.
   • Arrange the cooled, glazed pears in crystal bowls, spoon over some glaze.
   • Serve with a dollop of Chantilly and a plate of macarons.