500 ml (2 cups) water
375 ml (1½ cups) red wine
125 ml (½ cup) orange juice
Freshly squeezed juice of ½ lemon
60 g (¼ cup) caster sugar
3 cardamom pods split open
1 cinnamon stick, broken in half
4 strips orange rind, white pith removed
6 small firm pears, peeled, halved
- Put water, wine, orange juice, lemon juice, sugar, cardamom pods, cinnamon stick and orange rind in a medium saucepan. Put pan over a medium heat and cook, stirring, until sugar dissolves.
- Add pear halves to pan. Cover with a round of baking paper, then cover with a lid. Bring to a simmer over a medium heat. Reduce heat to medium-low and cook, covered, for 35 minutes or until pear is tender.
- Remove pan from heat. Set aside, covered, for 10 minutes to cool. Use a slotted spoon to transfer the pear halves to a large dish. Strain poaching liquid, discarding the spices. Return 500ml (2 cups) of the poaching liquid to the pan and bring to a boil over a high heat. Reduce heat to medium-high and simmer, uncovered, for 10 minutes or until the mixture reduces by half.
- To serve warm, arrange 2 pear halves in each shallow serving bowl. Spoon the reduced poaching liquid over pears. Serve.