serves
6
prep
5 minutes
cook
2 hours
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
Back To The Future
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ¾ bottle Borolo (Italian red wine)
- ½ cup caster sugar
- 6 beurre bosc pears with stem, peeled
- 3-4 cinnamon sticks
- 3 star anise
- 3 fresh bay leaves
- good-quality vanilla bean ice cream, to serve
Instructions
- Combine the red wine and caster sugar in a large saucepan and stir to dissolve. Add the pears, cinnamon sticks, star anise and bay leaves and bring to the boil.
- Reduce to a low simmer and cook for 2-3 hours, or until the pears are tender and the wine is thickened and sticky.
- Serve the poached pears with vanilla ice cream and a drizzle of the spiced syrup.
Note
• Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin skinned red grape varietal generally high in acid and tannins.
Photography by Kitti Gould.
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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.
Stream free On Demand
Back To The Future
