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Pears with Port Wine, a la Charlotte

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Ingredients 10 ingredients

  1. Cut
  2. one cup whipped cream
  3. a slice of maraschino cherry
  4. one cup sugar
  5. Half cup port wine
  6. Pears
  7. two cups water
  8. one tablespoon brandy
  9. Potato
  10. Lemon juice
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Poires au Vin d’Oporto, a la Charlotte Select nice, small, even-sized pears;
  2. peel— leaving the stem on.
  3. Cut on the side a piece about one and a half inches in length and three-quarters inch in width, scoop out with the potato scooper (be careful not to break).
  4. Put in a syrup made from one cup sugar, two cups water, a little lemon juice, and brandy;
  5. let simmer carefully with a tight cover until nice and clear, leave in the juice until cold.
  6. When cold, take out, put on a platter, fill with the port wine a la charlotte.
  7. Filling.
  8. Half cup port wine, five tablespoons dissolved Cox’s gelatine, one tablespoon brandy, three tablespoons sugar, one cup whipped cream.
  9. Stir wine, sugar, gelatine, and brandy on ice until cold and begins to thicken;
  10. add the cream — saving a little for decoration.
  11. Fill the pears.
  12. Decorate on the top with small dots of whipped cream mixed with a little dissolved Cox’s gelatine with a slice of maraschino cherry.
  13. Serve on a paper doily with whipped cream in the centre and a rosette of spun sugar on the top and all around.
  14. Delicious dessert for luncheon or dinner.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon