Light, sweet and summery, this dessert is a total crowd pleaser. It’s not only beautiful but also deliciously satisfying. Sweet, juicy pears are gently poached in spices and chardonnay, with subtle hints of lemon and vanilla. This dish is super simple to prepare and definitely worth it. Serve cooled, drizzled with extra syrup and a dollop of vanilla ice cream.
- 8 Pears (firm), peeled
- 2 & 1/2 cups Chardonnay
- 1/2 cup Water
- 1,5 cups Sugar
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 Vanilla pod, sliced lengthways, seeds removed
- 3 Cinnamon stick
- 3 Star anise
- In a heavy bottom pan bring the chardonnay, water, sugar, lemon juice, lemon zest, vanilla seeds, cinnamon and star anise to a simmer, for 5 minutes. Stir intermittently, until the sugar has completely dissolved.
- Place the whole, peeled pears into the liquid and cover with the lid of the pan. Gently poach them, at a simmer, for 40 – 45 mins or until a skewer is easily inserted into a pear. Be careful not to overcook them.
- Remove the pears from the pan and allow the liquid to continue to cook, for a few minutes, until it has reduced and taken on a syrupy consistency. Pour the syrup over the pears and leave them to cool.
- Refrigerate, until you are ready to serve them. When serving, drizzle the pears with the syrup.