Poached pears in red wine

This recipe poaches whole beurre bosc pears in a spiced red wine until tender and soft. The combination of warm spiced pears with creamy vanilla ice-cream creates a beautiful contrasting hot and cold dessert.

Poached pears in red wine Credit: Kitti Gould

• serves

  6

• prep

  5 minutes

• cook

  2 hours

• difficulty

  Easy

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Ingredients

• ¾ bottle Borolo (Italian red wine)
• ½ cup caster sugar
• 6 beurre bosc pears with stem, peeled
• 3-4 cinnamon sticks
• 3 star anise
• 3 fresh bay leaves
• good-quality vanilla bean ice cream, to serve

Instructions

1. Combine the red wine and caster sugar in a large saucepan and stir to dissolve. Add the pears, cinnamon sticks, star anise and bay leaves and bring to the boil.
2. Reduce to a low simmer and cook for 2-3 hours, or until the pears are tender and the wine is thickened and sticky.
3. Serve the poached pears with vanilla ice cream and a drizzle of the spiced syrup.

Note

• Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin skinned red grape varietal generally high in acid and tannins.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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