INGREDIENTS:
1 lemon
1 kg Gieser Wildeman
stewed pears
750 ml red port
35 g granulated sugar
1 cinnamon stick
4 cloves
1 bay leaf
1 tbsp. cornstarch
Additional required:
BBQ pan
Barbecue
Preparation method:
Using a sharp knife or vegetable peeler, cut three strips of yellow zest from the lemon. Don't remove the white part of the zest, as it will be bitter. Peel the pears, leaving the stems on. Place the pears in a barbecue pan and add the port. The pears should be just covered. Add the lemon strips, cinnamon stick, bay leaf, and cloves and cover the pan. Set the barbecue for direct heat and a temperature of about 160°C (320°F). Place the pan on the rack and simmer gently for an hour. You can thicken the cooking liquid with a little cornstarch, if desired. The port in this recipe can be replaced with 250 ml red wine and 500 ml water. In that case, add an extra 35 grams of sugar.
Tip
The cooking liquid is also very tasty to drink as mulled wine.