This recipe is Christmas, no Christmas is complete without me making a batch of these. The entire house fills with warming smell of mulled wine bubbling away. The pears get used in so many recipes, from breakfasts, to desserts, on canapes and in salads. They will keep for well for about 5 days in the fridge. But they are so simple to prepare and such a pleasure to make, that cooking them more than once won’t be any hardship at all.
1 bottle of red wine
1 cup sugar
2 cinnamon sticks
2 star Anais
6 cardamom pod lightly bashed to open the pods
A few pieces of clementine peel
½ vanilla pod split
Peel the pear and place in a large pan with the remaining ingredients.
Bring to a boil and then reduce to a light simmer. Turn the pear occasionally, cook for about 30-45 minutes until the pears are cooked. Turn of the heat and allow them to sit in the liquor until cooled, turning occasionally. They should have taken on all the gorgeous dark red colour.
Carefully remove the pears from the liquor and place in a bowl or on a large plate.
Return the liquor to the heat and bring to a simmer, you want to reduce it until you have a syrup. It should yield about 250-300ml of syrup. Don’t over reduce otherwise it will become too thick and sweet.
If your serving them whole, cut a little of the bottom so they sit up right, drizzle a little syrup over top and serve with your choice of cream or yogurt and a sprinkle of pistachio slivers.
They will keep in the fridge for a good 5 days. Serve them with porridge or granola at breakfast, in citrus salad, or adoring canapés.