Pears with Cinnamon and Wine is a traditional Ancient Roman recipe for a dessert of pears boiled with cinnamon, honey and wine — a dish that's a variation of the traditional Honeyed Quinces. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pears with Cinnamon and Wine.
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Ingredients:
4 pears
100ml water cinnamon
pinch of cumin
1 tbsp honey
50ml honey
100ml sweet white wine
olive oil or butter
pear poaching liquid
4 egg yolks nutmeg
Method:
Peel the pears, core them and stand in a saucepan. Add the water and a tablespoon of honey. Bring to the boil, cover and simmer until the pears are soft. Drain the pears (reserving the poaching liquid) and quarter them.
Add these to a larger saucepan and pour over the honey, white wine, poaching liquid and a knob of butter (or a tablespoon of olive oil). Season with the cinnamon and cumin, bring to the boil before thickening the liquid with the egg yolks.
Turn down the heat and cook for a minute or two (do not allow to boil). Serve immediately, topped with a sprinkling of freshly-ground nutmeg.
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