Name: Vanilla & red wine poached pears
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: Vanilla and red wine poached pears; 6 (1.4kg) firm pears, peeled, stem intact; 2 cup (500ml) dry red wine; 1 1/2 cup (375ml) water; 2 x 5cm pieces orange rind; 1/2 cup (125ml) orange juice; 1 cup (220g) caster sugar; 1 vanilla bean; 1 cinnamon stick

Ingredients

Vanilla and red wine poached pears

6 (1.4kg) firm pears, peeled, stem intact

2 cup (500ml) dry red wine

1 1/2 cup (375ml) water

2 x 5cm pieces orange rind

1/2 cup (125ml) orange juice

1 cup (220g) caster sugar

1 vanilla bean

1 cinnamon stick

Method

Vanilla and red wine poached pears

1.In a large saucepan, combine wine, water, rind, juice and sugar.

2.Halve bean lengthways, scrape seeds into pan; add bean and stick.

3.Lay pears down in pan. Cover surface with baking paper and a heatproof small plate to keep pears submerged. Bring to the boil. Reduce heat; simmer, covered, over medium-low heat for about 20 minutes, or until pears are tender. Transfer pears to a large deep bowl. Cover.

4.Meanwhile, simmer remaining syrup in pan over medium heat for about 10 minutes, or until syrupy.

5.Serve warm or cooled pears drizzled with reduced syrup.

We used packham pears in this recipe. Add a squeeze of lemon juice to the reduced syrup if it is too sweet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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