• 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.