Ingredients

  • 1 kilo pears
  • bottle of red wine
  • 300 g sugar
  • cinamon
  • cardamon
  • 1 vanilla pod
  • peel of one orange
  • juice of two oranges

Method

  • Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.
  • Put on a whole bottle of red wine on to a gentle heat with 300g of sugar.
  • Take some cinnamon and cardamom, crush them slightly so that the flavour comes out, and a vanilla pod.
  • Split the vanilla pod down the middle and let it poach with the rest of the spices.
  • Now bring that to the boil and put the pears in.
  • Peel the pears very carefully and leave the little stalks on because they look much prettier when you are serving them.
  • And it's nice to use small pears, because they soak up the flavours of the syrup a bit more easily.
  • While the wine around the pears is heating up, add the carefully peeled rind of an orange, taking extra care not to cut into the pith.
  • Then add the juice of the orange, squeezing out as much as you can and finally take a second orange, slice it evenly and add the slices to the pot as it comes up to a quiet simmer.
  • Let that bubble away and reduce for about 40 minutes.
  • If after about 30 minutes the pears are cooked but the syrup is still a little runny, then take them out and reduce the syrup even more until it's really lovely and sticky.
  • And that's it: when you have the density you are looking for, serve the pears.