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Poached pears in spiced wine
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400g golden caster sugar
250ml white dessert wine, such as Beaumes de Venise
1 cinnamon stick
2 star anise
1 vanilla pod, split
2 strips orange zest
4 ripe pears, peeled, stalks left intact
½ x 900ml tub Carte D’Or Vanilla Ice Cream, to serve
1 Place the sugar, wine, cinnamon, star anise, vanilla pod and orange
zest with 250ml water in a medium saucepan. Gently bring to the boil, then reduce to a simmer for 5 minutes.
2 Trim the bases of the pears so they stand upright and add to the syrup. Continue to simmer, covered, for 20–30 minutes.
3 Use a cocktail stick to check the pears are tender, then lift them from the poaching syrup with a slotted spoon. Place each pear on a plate, spoon over a few tablespoons of the spiced syrup and serve with a generous scoop of vanilla ice cream.
If you’re short on time when entertaining, make this the day before and serve chilled.
Typical values per serving:
This recipe was first published in October 2014.