Pears poached in red wine with spices
Photo by Babiche Martens
Poached pears in red wine are impressive to look at and eat. Not too sweet, cool, juicy and a very refreshing dessert. They are easy to make and a great way to use up that half bottle of wine you have left over from the night before.
- Preheat oven to 160C.
- In a deep ovenproof casserole dish place the wine, sugar, lemon, orange, cinnamon and star anise. Warm through on top of the stove and dissolve the sugar.
- Add the pears, cover and place into the oven for 1 hour or until cooked through. Test with a skewer. Turn the pears every 20 minutes for even cooking. Remove from the oven and carefully lift the pears out into a serving dish.
- Place the dish back on to the element and bring the wine to a boil. Let it reduce by half or until syrupy. Spoon over the pears and allow to cool to room temperature before serving.
- A dollop of mascarpone on the side is just perfect, but whipped cream will suffice.