The whole house will fill with the warming aroma coming from the cooking liquor, it’s almost the smell of Christmas. Every winter without fail I make mulled wine poach pears which I use to make so many festive dishes. These pears are a lighter version using white wine, and more subtle on the spices. But equally as delicious. I serve them as a dessert, with yogurt for breakfast, or crowned upon a frangipane tart.
4 pears peeled
2 litre water
1 cup caster sugar
1 cup white whine
I cinnamon stick
2 star Anise
4-5 cardamom pods, bashed
1 vanilla pod split/1tbs vanilla extract
Place all the liquor ingredients in a pan and bring to a simmer, drop in your peeled pears.
Let them poach on a gentle simmer until a knife can be inserted easily.
Remove the pears with a slotted spoon and set aside.
Turn up the heat on the liquor and reduce by a 1/3-1/2. If you would like a thicker syrup, add another ¼ cup of sugar and reduce, this will give out a sweeter more syrupy liquid.
If you want your pears standing cut a little off the bottom, you can also half and remove the core is you so wish.
Serve as you wish.