Poached Pears in Red Wine

When pears are in season during the autumn and winter months, I like to make this elegant dessert for special occasions that never fails to impress.  Use good-sized Bosc pears that are just ripe.  Make sure they have their stems firmly attached as you are going to use them to turn the pears around in the saucepan.  Serve them with a dollop of whipped cream or a scoop of vanilla ice cream on the side.  For a fancier version, serve them with mascarpone cream fragranced with a few drops of rosewater.

Makes 4

INGREDIENTS

• 4 Bosc pears, peeled
• 2 cups red wine
• ⅓ cup caster sugar
• 2 cinnamon sticks
• 2 whole star anises
• 1 teaspoon vanilla bean paste or extract
• whipped cream, vanilla ice cream or mascarpone cream, to serve

Mascarpone cream:

• 200g / 7oz mascarpone
• 1 teaspoon icing sugar
• 1 teaspoon rosewater 

METHOD

1. Combine the wine, sugar, cinnamon sticks, star anises and vanilla in a medium size saucepan (large enough to snugly fit 4 pears standing up).
2. Cook ingredients for 2 minutes over medium heat, stirring until sugar has dissolved.
3. Add the pears and bring it to the boil.  Reduce heat to low and simmer for 1 hour, or until the pears are tender.  To ensure the pears are evenly coloured, keep them partially submerged in the liquid at an angle, turning them around occasionally and gently by holding onto their stems.
4. Transfer the pears to a bowl and set aside.
5. Turn the heat to high and bring the wine mixture in the saucepan to a boil.  Cook for 10 minutes, stirring occasionally, until it thickens slightly into a syrup.
6. Pour the syrup over the pears and let them cool for 10 minutes.  Cover the bowl with plastic wrap and place in the fridge to chill.
7. Transfer each pear to an individual plate, drizzle with the syrup and serve with whipped cream, vanilla ice cream, or mascarpone cream.
8. To make mascarpone cream, combine mascarpone, icing sugar and rosewater in a separate bowl.

Source (with adaptations): Sarah Hobbs at taste.com.au