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Verjuice is the unfermented juice of semi-ripe grapes from green-harvested thinnings. These trimmings are high in acid and low in sugar. Because it shares the same acid base as wine, verjuice will not distort the essence of wine the way vinegar or lemon juice would, and thus it is the perfect alternative condiment to use when quality wines are being served with a meal.
Maggie Beer's Verjuice Roasted Pears
4 ripe beurre bosc pears medium sized
3 tbspn brown sugar
2 tbspn unsalted butter softened
1/4 cup Verjuice
to serve mascarpone
- Preheat a fan forced oven to 190C.
- Peel the pears, cut in half lengthways and place into a mixing bowl.
- Add the brown sugar and butter to the pears and mix together well so that they are evenly coated.
- Place the pears cut side down, onto a lined 30cm x 20cm shallow sided baking tray and evenly space out.
- Place the tray into the oven to roast for 15 minutes, then turn the pears over and drizzle with Verjuice and cook for another 15 minutes.
- Note: At this stage, the Verjuice should have evaporated by half, creating a buttery brown sugar and Verjuice syrup and the pears should be soft and cooked through. If the pears have not softened completely, cover with foil and cook for a further 10 minutes, this will depend on the ripeness of the pears to begin with
- Remove pears from the oven and allow to sit for 15 minutes to cool slightly before serving with mascarpone and the Verjuice syrup from the baking tray.