Ingredients:
6 clean and trussed partridges
2 onions
2 leeks
2 carrots
Bay leaf, black peppercorns
Cloves and salt
1 cup brandy
1 quart red wine
3 quarts chicken stock
For the Pears:
3 firm cooking pears
9 oz sugar
1/2 quart red wine
Cloves and salt
1 cup brandy
1 quart red wine
3 quarts chicken stock
Preparation:
To prepare the pears, first make a light syrup with the sugar, wine, water and flavorings. Then add the pears and, when cooked, remove from the syrup and set aside.
Season the partridges, dust with flour and brown all over. Gently fry the diced vegetables and the spices and, when they start to turn brown, add the partridges and stir. Flambé with the brandy and the wine. Add the stock and leave to cook for 50 to 70 minutes until the partridges are tender. Remove carefully from the stock and blend the sauce.
Arrange the partridges on a serving dish surrounded by the pears and coated with sauce.
By Marisa Sánchez in the Echaurren Hotel in Ezcaray
Recipe courtesy of Spain GourmeTour magazine.
