750 ml red wine, like shiraz
Grated zest of 1 large orange
2- 3 cloves
2 cinnamon sticks
1 cup caster sugar
6 beurré bosc pears, peeled, cored if you like but leave stems intact
1 tub high quality vanilla ice-cream to serve
1 packet almond biscotti to serve
- Place wine, zest, cloves, cinnamon sticks and sugar into a saucepan big enough to fit the pears snugly. Stir over medium-low heat until sugar dissolves, then simmer for 10 min.
- Add the pears to the poaching liquid and cover with a lid. Simmer over very low heat for 40-45 min, turning every 10-15 min or until pears are tender. Carefully lift the pears from the liquid and place into a large bowl or dish.
- Bring the poaching liquid to the boil and cook for 10 min or until the liquid has reduced by two-thirds and is syrupy. Remove from heat, let cool slightly then strain before pouring over the pears.
- Allow to cool completely then chill for at least 3-4 hr or overnight if time permits. Serve pears with syrup, vanilla ice-cream and almond biscotti if desired.