Poached spiced pears
Serves 4
2 cups red wine
1/3 cup caster sugar
2 whole star anise
2 cinnamon sticks
1 vanilla bean, split
4 pears, peeled
Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium
sauce pan over medium heat.
Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil.
Reduce heat to low and simmer with lid on, turning occasionally, for 1 hour or until pears are tender.
Use a slotted spoon to transfer pears to a heatproof bowl.
Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly.
Pour over the pears and set aside for 10 minutes to cool.
Cover with plastic wrap and place in the fridge for
4 hours or overnight to chill.
Serve with whipped or thickened cream.
Ricotta filling
Alternatively a filling of dried fruits such as poached prunes, apricots, or pears combined with ricotta can be spooned into the pear cavity when cut in half. Place ¼ cup dried fruits, cut in half and 2T port in a saucepan.
Bring to the boil and remove from the heat. Cool.
Combine ¾ cup reduced fat ricotta cheese; 2 teaspoons vanilla extract; 1 teaspoon grated orange zest and
1 teaspoon icing sugar in a food processor until light and fluffy.
Fold in the cooled poached fruits with one teaspoon of liquid.
2 cups red wine
1/3 cup caster sugar
2 whole star anise
2 cinnamon sticks
1 vanilla bean, split
4 pears, peeled
Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium
sauce pan over medium heat.
Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil.
Reduce heat to low and simmer with lid on, turning occasionally, for 1 hour or until pears are tender.
Use a slotted spoon to transfer pears to a heatproof bowl.
Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly.
Pour over the pears and set aside for 10 minutes to cool.
Cover with plastic wrap and place in the fridge for
4 hours or overnight to chill.
Serve with whipped or thickened cream.
Ricotta filling
Alternatively a filling of dried fruits such as poached prunes, apricots, or pears combined with ricotta can be spooned into the pear cavity when cut in half. Place ¼ cup dried fruits, cut in half and 2T port in a saucepan.
Bring to the boil and remove from the heat. Cool.
Combine ¾ cup reduced fat ricotta cheese; 2 teaspoons vanilla extract; 1 teaspoon grated orange zest and
1 teaspoon icing sugar in a food processor until light and fluffy.
Fold in the cooled poached fruits with one teaspoon of liquid.