serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 vanilla bean, split lengthways
- ½ tsp saffron threads
- 2 cups dry white wine
- ¾ cup caster sugar
- 1½ tbsp fresh lemon juice
- 1 star anise
- ¼ tsp salt
- 4 firm pears, peeled, stems intact
Chilling time 1 hour
Instructions
Combine vanilla bean, saffron threads, wine, sugar, lemon juice, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Increase the heat and bring to a simmer.
Add pears and enough water to completely submerge pears. Cover saucepan with a lid that is left sightly ajar and simmer, turning occasionally with a slotted spoon, until pears are tender, approximately 30 minutes. Using a slotted spoon, carefully remove pears from the saucepan and transfer to a plate. Cover and refrigerate for at least 1 hour before serving.
Note
• The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
Illustration by Tanya Cooper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
