- 500 ml red wine
- 500 g sugar
- 2 kg pears
- 2 cinnamon sticks
- 2 star anise
- Put the red wine and sugar in a large pan and cook over a low heat until the sugar has dissolved. Peel, quarter, and core the pears.
- Add to the wine with the cinnamon sticks and star anise. Leave over a medium heat for a further 10 minutes or until tender.
- Transfer to sterilised kilner or jam jars.