Vanilla and red wine poached pears

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 40 MIN­UTES (+ COOL­ING AND REFRIGERATION TIME)

6 medium (1.4kg) firm pears 2 cups (500ml) dry red wine 1½ cups (375ml) wa­ter

2 x 5cm pieces or­ange rind ½ cup (125ml) or­ange juice 1 cup (220g) caster sugar 1 vanilla bean

1 cin­na­mon stick

1 Peel the pears, leav­ing the stems in­tact. 2 Com­bine wine, the wa­ter, rind, juice and sugar in a large saucepan. Halve the vanilla bean length­ways, scrape the seeds into the pan; add vanilla bean and cin­na­mon stick. 3 Lay pears down in the pan to cover in wine mix­ture. Cover sur­face with a round of bak­ing pa­per and a heat­proof small plate to keep pears sub­merged. Bring to the boil. Re­duce heat; sim­mer, cov­ered, over medium-low heat for 20 min­utes or un­til the pears are ten­der. Trans­fer pears to a large deep bowl. Cover to keep warm.

4 Mean­while, sim­mer the re­main­ing liq­uid in the pan over medium heat for 10 min­utes or un­til syrupy.

5 Serve warm or cooled pears driz­zled with re­duced syrup.

Not suit­able to freeze or mi­crowave.

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