What You’ll Need:
- 4 ripe pears, peeled
- 2 cups red wine, or red grape juice
- Half cup sugar (castor or granulated)
- 2 cinnamon sticks
- Flavour with: 5 ml vanilla essence, or 1 vanilla bean, or
- 2 strips lemon zest
Combine the liquid, sugar, cinnamon and flavouring in a saucepan and still until sugar is dissolved.
Add the peeled and cored pears and stand them upright in the saucepan. First bring to the boil, then remove from heat and remove the cinnamon sticks.
Cover with a sheet of greaseproof paper, weighing it down with a saucepan lid or a plate. Simmer gently for about 1 hour, until pears are tender.
Remove from heat and allow the pears to cool in the syrup. Serve with cream or custard for dessert. Or enjoy with plain yogurt for breakfast.
This recipe appeared in the June 2013 issue.