Cinnamon & Vanilla Red Wine Poached Pears:

| Recipesby Robertson Winery
Cinnamon & Vanilla Red Wine Poached Pears:

Serves : 6

INGREDIENTS:

600 ml RW Red wine

80 g Caster sugar

2 Cinnamon sticks

2 Whole star Aniseed

1 Vanilla Bean, split

6 almost ripe, Packham style pears, peeled

METHOD :

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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