Savoie pears with Gamay
For 4 people
Cooking time: 30 min
- 4 good Savoie Conference pears
- 1 pinch of nutmeg
- 1 cinnamon stick
- 1 bottle of Savoie Gamay red wine
- 100 g castor sugar
- The juice and zest of 1 lemon
Peel the pears and sprinkle them with the lemon juice and zest. Simmer the Gamay in a large saucepan with the spices and sugar for 10 min. Add the pears and leave them to poach for 30 min. Gently remove them once they are cooked, soft and coloured (check with the tip of a knife). Put them in a pretty serving dish and half fill it with the spiced wine. Leave it to cool for at least 2 hours before serving.
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