Everyone’s favourite roasted pear and red wine dessert in liquid form – which has the additional benefit of tasting delicious with cheese! The sauce can also be used on crêpes or pancakes, and for those who are a little more adventurous it can be used as the basis for a light salad dressing.
Peal, halve, core and remove the stem of the pears. Place in a medium saucepan with all other ingredients. Bring to a boil, before reducing to a simmer; cook with the lid on for 30 minutes, or until pears are tender. Remove pear segments, and allow the sauce to reduce for a further 5-10 minutes.
Add pears back into the sauce, before pureeing. If sauce is still not at desired consistency (I like it to be quite thick), add to a saute pan and simmer for a further 10-15 minutes until thickened.
Allow to cool, before placing in sterilised jars. Will keep in the fridge for up to a month.
Original recipe sourced from the Family Archives.