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all recipes
Dessert
Red wine pears with coconut blossom syrup, cinnamon and vanilla
Details
1 h
vegan
print
BerlinKitchen
Ingredients
Servings 4 cups
1 bottle
Rapunzel merlot DOC venezia
4 small pears peeled
2 tbs
Rapunzel coconut blossom syrup
2
Rapunzel bourbon vanilla pods
4 cinnamon sticks
Details
1 h
vegan
print
BerlinKitchen
Red wine pears with coconut blossom syrup, cinnamon and vanilla
Method
Pour the wine, sugar and cinnamon into a medium pan and heat gently. Add the peeled pears and the length way halved vanilla pods. Make sure the pears are fully covered by the wine and let simmer for 30 mins until they are just tender. Remove the pears from the wine and let them cool. Now reduce the wine for about 30 mins to create a wine syrup. Cool the syrup and serve over the pears.
Red wine pears with coconut blossom syrup, cinnamon and vanilla
Ingredients
Servings 4 cups
1 bottle
Rapunzel merlot DOC venezia
4 small pears peeled
2 tbs
Rapunzel coconut blossom syrup
2
Rapunzel bourbon vanilla pods
4 cinnamon sticks
Details
1 h
vegan
print
BerlinKitchen
Red wine pears with coconut blossom syrup, cinnamon and vanilla
Rapunzel Products
Merlot IGT Venezia
Coconut blossom syrup
Bourbon vanilla pods HAND IN HAND
HAND IN HAND
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