6 pears, peeled and left whole
375 ml red wine (check suitability for vegetarians and vegans)
2 cups (500 ml) water
1 vanilla pod, split down the middle
4 cardamom pods
4 star anise
1 cinnamon stick, broken into 2
2/3 cup (150 g) 5 oz sugar
375 ml red wine (check suitability for vegetarians and vegans)
2 cups (500 ml) water
1 vanilla pod, split down the middle
4 cardamom pods
4 star anise
1 cinnamon stick, broken into 2
2/3 cup (150 g) 5 oz sugar
method
1. Place the pears in a medium saucepan and add the rest of the ingredients.
2. Slowly bring to the boil and simmer for 15-20 minutes until the pears are tender. Cover with a folded piece of greaseproof paper if necessary, to keep the pears submerged.
3. Remove the pears with a slotted spoon and increase the heat of the liquid.
4. Boil for a further 30 minutes until the red wine sauce has reduced and becomes syrupy.
5. To serve, remove the base core of the pears with a small knife and stand on a plate. Pour over some of the sauce and spices and serve.
2. Slowly bring to the boil and simmer for 15-20 minutes until the pears are tender. Cover with a folded piece of greaseproof paper if necessary, to keep the pears submerged.
3. Remove the pears with a slotted spoon and increase the heat of the liquid.
4. Boil for a further 30 minutes until the red wine sauce has reduced and becomes syrupy.
5. To serve, remove the base core of the pears with a small knife and stand on a plate. Pour over some of the sauce and spices and serve.
serving amount
serves: 6
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