When you want to make a dessert using a fruit; Apple is the first fruit that comes to mind. I too, am guilty of this!
The humble Pear gets overlooked.
This recipe is so easy to make; and delicious; that your dinner guests will love this dessert.
Best cooked 24 hours before, but not necessary.
Cooking Time: 30-40 minutes
4 Pears (firm flesh and stalks attached)
500ml Red Wine (eg Bordeaux or Merlot)
1 Orange (juice and small rind)
1 Lemon (small rind piece only)
175g Granulated sugar
1/4tsp Vanilla Extract
1 Small stick Cinnamon
1 Star Anise ‘petal'(optional)
- Peel and core the pears leaving the stalks still attached.
- In a deep pan place all the ingredients EXCEPT vanilla and bring to a boil.
- Lower the heat to gentle simmer for 30 minutes.
- Check the pears; when pierced with a knife should be soft and easily pierced, take the pan off the heat.
- Add Vanilla to the pan, stir and allow to cool completely in the pan.
- If making these 24hr before;place pears into a non reactive bowl, followed by the liquid, place bowl in the fridge to chill overnight.
- Remove from fridge at least 2 hours before required; bringing pears to room temperature.
- With a slotted spoon remove the pears, sieve the liquid into a pan and reduce liquid to half or until syrupy.
- Serve individually with ice cream, drizzle the warm syrup over the dessert.