- 4 large pears (Bosc, Bartlett or Anjou are best)
- 4 black peppercorns
- 2 star anise pods
- ½ vanilla pod, cut lengthwise in half
- 1 cinnamon stick
- 1 lemon, peeled & juiced
- 1 orange, peeled & juiced
- 100 grams caster sugar
- 500 ml of fruity red wine (Cabernet or Merlot)
- 80 ml crème de Cassis
Peel the pears carefully, keeping the stem intact. Cut slightly off the bottom of the pear so they stand beautifully. Place into a saucepan and add the wine, cassis, sugar, spices, citrus peel and juice. Add enough water to over the pears. Place a piece of parchment paper on top and simmer slowly until pears are tender and soft, about 15 minutes.
Carefully remove pears from the poaching wine and place onto a plate. Strain the liquid through a fine mesh sieve and return to the pot & simmer until the syrup reduces enough to coat the back of a wooden spoon.
To serve, arrange pears onto a beautiful platter, drizzle over the delicious syrup and enjoy! We love to serve them with vanilla-infused crème fraiche and a fine grating of fresh orange zest.
Recipe from Avoca