Cinnamon & Vanilla Red Wine Poached Pears:

Serves : 6


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


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

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