Pears in red wine jelly
The obligatory canned pear with cranberries to game dishes is known. Since I do not like canned fruit so much, I developed this recipe. With a little more sugar, it is also suitable as a dessert.
For 4 people take 2 large ripe pears. These are peeled, cut in half, core cut out and cooked in 1/2 L red wine with 2 tbsp sugar and 3 cloves for 15 minutes. During the cooking time you soften 6 sheets of gelatine.
Then remove the pears and dissolve the gelatine in the hot, no longer boiling liquid.
One half of the pear each comes in a cold rinsed glass, the wine is poured over (remove cloves before!) And then you cool the whole thing until it becomes firm, then you pass the red wine pear either in the glass to the game, or you throw it on the plate ,
It tastes great, especially with venison and venison with red cabbage and spaetzle or dumplings.
