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How to make Vanilla spiced rosé poached nashi

Yield = 4
Prep time: 0:15
Cook time: 1:20
Total time: 1:35

Ingredients

  • 500ml (2 cups) rosé wine
  • 500ml (2 cups) water
  • 100g (1/2 cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cinnamon stick
  • 1/2 orange, zested
  • 2 star anise
  • 4 just-ripe nashi pears, peeled
  • Double cream, to serve

Method

  • Step 1 Combine the wine, water, sugar, vanilla, cinnamon, zest and star anise in a deep saucepan. Cook over low heat, stirring, for 5 minutes or until sugar dissolves.
  • Step 2 Add pears to the pan. Place a disc of baking paper on the surface of the water to keep them submerged. Cook, covered, for 1 hour or until pears are tender.
  • Step 3 Use a slotted spoon to transfer pears to a bowl. Increase heat to high. Bring syrup to the boil. Cook, stirring occasionally, for 15 minutes or until syrup reduces to a quarter (about 1 1⁄2 cups). Pour hot syrup over the pears. Set aside to cool to room temperature. Transfer to the fridge to cool completely.
  • Step 4 Place the pears on serving plates. Drizzle with the syrup and serve immediately with dollops of double cream.