Cook time: 35 mins | Prep time: 15 mins | Serves: 4

Ingredients.

• 2 cups dry cabernet sauvignon red wine
• 2 oranges, juiced, plus peel of one
• ¾ cups caster sugar
• 1 cinnamon stick
• 2 whole star anise
• 1 vanilla bean, cut in half lengthwise
• 4 firm pears
• Clotted or double cream to serve

Method.

1. In a saucepan, place the red wine, sugar, orange peel and juice, cinnamon, star anise, and vanilla bean. Stir and set aside.
2. Peel pears with the stem left on. Carefully place pears into the red wine mixture and simmer on low heat for approximately 20 minutes, rotating the pears gently after 10 minutes with a slotted spoon.
3. Remove the pears and set aside to cool. Strain the poaching liquid into a separate saucepan.
4. Reduce the syrup over medium heat for 15 minutes, until it thickens and reduces by half.
5. To serve, dollop clotted cream in a coupe or bowl and gently place a pear on top. Generously spoon the red wine syrup over the pear.