These honey poached pears make a simple yet impressive dessert. The red wine turns them a lovely shade of blush, while the spices and honey bring out their flavour. Best enjoyed with vanilla bean ice cream or mascarpone.
- 6 pears (ripe but firm)
- 1 orange
- 1 cinnamon stick
- 1 teaspoon peppercorns
- 2/3 cup Egmont Honey
- 2 cups red wine (use a full-bodied wine such as a merlot)
- 1 cup water
- Peel the pears, leaving the stalks.
- Arrange in a large heavy-bottomed saucepan.
- Peel 3 strips of zest from the orange (use a vegetable peeler or sharp paring knife to do this) and add this to the pot along with the cinnamon stick, peppercorns, honey, red wine and water.
- Cover with a lid, bring to the boil and reduce the heat to a simmer.
- Cook for 30 minutes or until a sharp knife can be easily inserted into a pear.
- Using a slotted spoon, remove the pears from the syrup and arrange on either 1 serving plate or 6 little side-plates.
- Return the syrup to the heat and cook for 10-12 minutes until the syrup has reduced and is thick.
- To serve, spoon the syrup over the pears and serve immediately with vanilla bean ice-cream, mascarpone or gently whipped cream.