Pears Baked in Red Wine with Cardamom Cream

Prep Time


Cook Time

1.25 hours




6-8 6-8 pears

275275 ml good quality red wine

2525 g Country Range Unsalted Butter

7575 g light demerara sugar

1 1 tsp Country Range Ground Ginger

2 2 Country Range Cinnamon Sticks

2 2 Country Range Whole Star Anise

1 1 tsp whole pimento

6 6 Country Range Whole Cloves

3 3 Country Range Cardamom Pods

For the cardamom cream:For the cardamom cream:

275275 ml double cream

½ ½ tsp ground cardamom

1 1 tbsp caster sugar

Multiply by
  • 1Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  • 2Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  • 3Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  • 4Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  • 5For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  • 6Serve with the warm pears and a drizzle of the juice from the casserole dish.