- 1 tbsp cinnamon
- 1 lemon (juice and zest)
- 3-4 star anise (optional)
- 1 tbsp nutmeg
- 1 tsp of salt
- 1tsp vanilla extract
- 1/2 cup granulated sugar + 1/2 cup brown sugar
- 2-3 cups red wine (the cheap stuff is fine)
- 3 Pears
- Put all the ingredients for the poaching liquid in a pot and place the pot on the heat source. Bring to a simmer.
Lemon zest placed in a bowl
Adding the sugar to the lemon zest and juice
the lemon, star anise and sugar
Adding the red wine to the pot
Poaching liquid allowed to simmer
- Peal the pears and core it from the bottom by removing some of the seeds. Cut a part of the bottom to allow it balance well on the surface.
Cored pears and bottom cut to flatten and stabilise it
- Place the pears in the poaching liquid, and allow to boil for about 30 minutes.
Pears in the poaching liquid
The pears are poaching
- Remove the pears and star anise from the pan and allow the poaching liquid to reduce into a sauce. It should coat the back of a spoon.
Pears and star anise removed from the pot
- Once the sauce has reduced, plate the pears. You can do this how ever you like.
- I melted some chocolate and brushed it across the plate, then placed the whole pear in the middle and drizzled the glaze onto it. I cut the second pear in half and made thin slices with one half, then fanned it out. A scoop of ice-cream and some chocolate chips can be placed on the plate.