Poached pears in red wine


James Bedford


Serves 6

6 pears

1 litre red wine

1 cinnamon stick

200g sugar

the zest of 1 orange

the zest of 1 lemon

1 vanilla pod


1.Peel the pears and cut the bottom straight across the base so they stand up. Use an apple corer to remove the seeds from the centre of the pear (if you do not have a corer you can cook the pears whole and then cut them in half after cooking to remove the seeds before serving).

2.Put all ingredients in a large saucepan and boil for 20 minutes. After 20 minutes check the pears with a toothpick; if they are soft remove them from the heat. If they are still hard cook for a further five minutes, and then repeat the toothpick test; continue until the pears are soft.

3.Remove the pears with a slotted spoon and put in a bowl.

4.Return the sauce to the heat and reduce until the mixture is thick. Drizzle a tablespoon of the sauce over the pears and serve with the ice cream.

  • Email
  • Print

You must be logged in to post a comment Login