Red wine poached pears

Name: Red wine poached pears
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 6 firm Bosc pears (peeled); 1 lemon (juice and peel); 2 cups red wine; 1 cup water; 1 cup brown sugar; 1 tsp vanilla extract; 2 star anise (whole); 2 cinnamon sticks (whole ); 2 bay leaves; Marscapone cream (to serve)

Two whole red poached pears, bay leaf and white cream on a plate.

This delicious Autumnal poached pear recipe by much loved Kiwi cook Nadia Lim is not only refined and beautiful to look at, it brings a spiced taste of the colder days to come.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Servings people

Ingredients

6 firm Bosc pears peeled
1 lemon juice and peel
2 cups red wine
1 cup water
1 cup brown sugar
1 tsp vanilla extract
2 star anise whole
2 cinnamon sticks whole
2 bay leaves
Marscapone cream to serve

Instructions

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 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.
Serve the poached pears alongside a dollop of marscapone, and drizzle with the reduced syrup.