- 6 long-shaped, firm pears
- 1 lemon
- 1cm fresh ginger root
- 300ml sweet white wine
- 2 pieces freshly ground
- Cubed tailed pepper or ½ teaspoon black peppercorns
- 2 tablespoons fine cane sugar
- 2 tablespoons mild honey
- 30g butter
Peel the pears, leave the stalks on and carefully remove the core from the base. Rub the fruits with half a lemon, so that they do not change colour.
Peel the ginger root and cut it into thin slices. Place the hulled pears upright in the tagine. Pour the wine over them and bring it to a boil. Reduce the heat and add the ginger, cubeb tailed pepper or black peppercorns, sugar, honey and butter to the tagine.
Cover with the lid, poach the pears for 1 hour to 1 hour and 20 minutes, depending on their degree of ripeness. Baste with some of the cooking juices at regular intervals through the cooking time.