Red Wine Poached Pears
Is there anything more deliciously decadent than a perfectly poached pear? These can be served warm (perfect for winter), or chilled in the fridge for a few hours if you prefer. Serve with whipped mascarpone or whipped cream.
How long will it take?
50 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 vanilla pod
- 750 mL cabernet sauvignon or merlot
- 225 g caster sugar
- 1 cinnamon stick, halved
- 1 large strip of orange peel
- Sprig of fresh thyme
- 6 Beurre Bosc Pears
How do I make it?
- Cut vanilla pod in half lengthways, scrape out the seeds and add the seeds and pod to a large saucepan with wine, sugar, cinnamon, orange peel, and thyme. Bring the mixture to a simmer, stirring to dissolve the sugar.
- Peel pears, taking care to keep the stalk intact. Add pears to the saucepan and cook, covered for 30 minutes, or until tender throughout.
- Remove pears from saucepan, then bring liquid to the boil and cook until it has reduced by half. Strain liquid through a fine sieve to remove orange peel, thyme, and cinnamon.
- To serve, divide pears amongst serving bowls and spoon red wine syrup over.
