Put the wine, 300 grams of sugar, and the orange and lemon zest in a flambé-safe pot and bring to a boil.
Peel the pears leaving the stems intact, and remove the bottom end with the tip of a small knife. Place the pears in the hot red wine, cover with a circle of aluminum foil, and simmer for 20 minutes, until tender when pierced with the tip of a knife. (The cooking time depends on the ripeness of the pears). Remove the pears from the wine and let cool.
Bring the red wine back to a boil and reduce the heat to low for 15 minutes until reduced to a third of its volume. Add the grape jam and let it melt completely; strain and cool.
Peel the oranges with a vegetable peeler, avoiding the white part. Cut the peel into thin strips and put them in a pot with cold water. Wait for it to boil, strain, and wash well in cold water. Drain the peel and set aside.
In the same pot, mix the sugar with the remaining 250ml of water and boil until the sugar dissolves. Add the drained peel, reduce the heat, and simmer for 2-3 minutes, until the syrup thickens and the peel has absorbed the sugar and is translucent.
Place the pears in a serving dish and drizzle with the sauce. Sprinkle with orange peel and garnish with mint. Decorate with raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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