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Poached pears in red wine and cinnamon

Ingredients:

  •  Peeled firm fresh pears – not too soft
  • Enough red wine to cover the pears
  • About 1 cup of  white sugar  (ratio of wine to sugar 3 : 1 )
  • 2 cinnamon stick
  • A few cloves
  • Pinch all spice
  • Star anise ( if you have)

Method:

  •  Peel the pears leaving the stalk on the pear
  • Pour the wine into a saucepan large enough to hold the pears in a single layer
  • Add the sugar and the spices and stir over moderate heat until the sugar has dissolved.
  • Turn the heat up and bring to the boil – add the pears and turn down to a gentle simmer for about 30 min – do not let boil fast – pears will break!
  • Turn the pears in the wine so they cook and colour evenly
  • When the pears are just tender, remove from the saucepan, using a slotted spoon ( or you can pop onto a baking tray and poach at about 150˚C in the oven)
  • Now increase the temp and boil the sauce , uncovered until reduced by half – and a bit like a syrup  – pour over the pears and serve hot or cold with thick cream and fresh mint
  • Pears may be halved
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