Poached Pears in Red Wine

Ingredients

• Firm pears (like Conference or Comice) 4
• Dry red wine (e.g. Merlot or Cabernet Sauvignon) 1 x 750ml bottle
• Caster sugar 100g
• Cinnamon stick 1
• Star anise 2
• Strip of orange peel (about 5cm) 1
• Lemon juice 1 tbsp
• Optional: Brandy or Port 50ml
• For serving (optional)
• Greek yogurt, crème fraîche, or vanilla ice cream

Method

1. Peel the pears, leaving the stalks intact. You can core them from the bottom using a small melon baller or teaspoon if preferred, or leave them whole.
2. In a saucepan large enough to hold the pears comfortably upright, combine the red wine, caster sugar, cinnamon stick, star anise, orange peel, and lemon juice. Add the optional brandy or port if using.
3. Heat gently over a medium heat, stirring until the sugar has completely dissolved. Do not boil.
4. Carefully place the prepared pears into the wine mixture. They should be mostly submerged; if not, add a little more wine or water.
5. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pan loosely (or use a piece of baking parchment directly on the surface of the liquid to keep pears submerged), and poach for 20-40 minutes, depending on the ripeness of the pears.
6. The pears are ready when a sharp knife or skewer can be inserted into the thickest part with little resistance. Carefully remove the pears from the pan using a slotted spoon and set aside.
7. Increase the heat under the saucepan and simmer the poaching liquid for about 10-15 minutes, or until it has reduced by about a third and thickened into a syrupy consistency. Strain the syrup if desired, discarding the spices and peel.
8. Serve the warm poached pears drizzled with the red wine syrup. They are delicious with a dollop of Greek yogurt, crème fraîche, or a scoop of vanilla ice cream.