Vanilla poached pears in red wine

Here’s a lovely pear to warm your heart, ignite your agni and tickle your tummy with a whole lot of Byron Bay goodness. This photo shoot with Nelly le Comte was generated to capture the colours of autumn.

4 organic pears
250 ml water
250 ml red wine
100 g coconut sugar
1 vanilla pod, split and seeds scraped
2 star anise
1 cinnamon quill

  • Place pears snugly in a medium-sized, heavy based saucepan.
  • Add water, wine, coconut sugar, vanilla, star anise and cinnamon quill.
  • Make sure there is enough water to cover the fruit.
  • Bring to the boil, reduce heat and simmer for 20-30 minutes.
  • Take care not to boil the fruit.
  • Remove from heat and allow to cool.
  • Carefully remove fruit and strain cooking syrup over.
  • Serve with my coconut yoghurt or a frosty treat of your choice!
Poached pears and Macadamia Icecream Poached Pears

Love this? You might also like this a lamb recipe

NLC.SG.lamb.roast (3 of 4) copy

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