These spiced red wine poached pears make an elegant dessert for a dinner party and are surprisingly easy to make!
- 35 mins
- 750ml red wine
- 250ml castor sugar
- 1 cinnamon stick
- 2 star anise
- 5cm orange peel + juice
- 5cm lemon peel
- 6 small firm pears
- double-thick cream, to serve
- Cut an 18cm circle out of baking paper and cut a small cross in the centre. Bring the wine, sugar, cinnamon, star anise, peels and orange juice to a boil on high heat in an 18cm saucepan.
- Peel the pears in even strokes from the stalks to the base. Cut a little off the bases so they can stand
when serving. Place pears in the poaching liquid, cover with the baking paper, reduce heat to medium
and simmer for about 30 minutes or until tender. Turn every now and again.
- Remove pears to prevent further cooking. Increase heat and cook the poaching liquid for about 10 minutes
or until syrupy. (Don’t overcook or it will become a hard toffee.) Serve the pears with the syrup and cream.
Poaching time will depend on the ripeness as well as size of the pears. Perfectly poached pears should be tender all the way through when pierced with a cocktail stick.
Use white wine instead of red wine. Omit the spices and serve with melted white or dark chocolate
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: August, 2016