Cinnamon & Vanilla Red Wine Poached Pears:

Serves : 6

INGREDIENTS:

600 ml Robertson Chapel Red wine

80 g Caster sugar

2 Cinnamon sticks

2 Whole star Aniseed

1 Vanilla Bean, split

6 almost ripe, Packham style pears, peeled

METHOD :

Combine Wine, sugar, cinnamon, star aniseed and vanilla bean in saucepan over medium het.

Cook until sugar dissolves.

Add the Peeled pears and bring to a soft boil. Reduce heat and simmer for 30 – 40 minutes turning the pears each now and again until soft.

Remove pears from the liquid into a bowl.

Increase the heat and bring syrup to a boil until the syrup thickens slightly – about 10 minutes.

Pour over the pears and cool. When cooled cover and leave in fridge for at least 3 hours to chill and infuse even more.

Serve with Ice cream or Chantilly Cream

[fbcomments]
close
Stay up to date with our competitions, giveaways, wines and more...
  • This field is for validation purposes and should be left unchanged.

Welcome

Robertson Winery supports responsible drinking.

This website is meant to be enjoyed by people of legal drinking age.

Please provide your date of birth

We're sorry. You're too young to access this site.

Please Drink Responsibly Not for sale to persons under the age of 18. Please Drink Responsibly. No Under 18's Allowed