6 firm Bosc pears, peeled
1 lemon, juice and peel
2 cups red wine (we used Ara Pinot Noir)
1 cup water
1 cup brown sugar
1 tsp vanilla extract
2 star anise, whole
2 cinnamon sticks, whole (we love Mrs Rogers)
2 bay leaves (we love Mrs Rogers)
Cut a thin slice off the bottom of the pears so they can stand upright when it comes to plating/serving them.
Place lemon peel, lemon juice, red wine, water, sugar, cinnamon sticks, vanilla, star anise and bay leaves in a lidded pot (we used our Le Creuset casserole dish) and stir to combine.
Add pears (don’t worry if they fall on their sides), cover and bring to a gentle boil.
Reduce heat and simmer, uncovered, for about 1 hour or until the pears are tender and a gorgeous ruby-red colour. Swirl the pot around a few times during cooking so that the pears move around a bit and get covered in the red wine.
Carefully remove pears from the syrup and set aside.
Boil the syrup for 5-10 minutes until it is sticky and reduced.
Serves the poached pears alongside a dollop of marscapone, and drizzle with the reduced syrup.