Serves 6 (low iodine)
This dessert is both sophisticated and scrumptious. It’s simple to make, delicious to eat and looks peary nice!
6 medium firm pears (1.4kg)
2 cups (500ml) red wine
1 ½ cups (375ml) water
5cm (2 inch) piece orange rind
½ cup (125ml) orange juice
200g caster sugar
1 vanilla bean
1 cinnamon stick
- Peel pears but leave the stems intact.
- Mix the wine, water, orange juice and rind and sugar in slow cooker.
- Halve the vanilla bean lengthways, scrape seeds into slow cooker, add the vanilla bean and cinnamon stick.
- Lay the pears down in slow cooker so that they are covered in the wine mixture. Cook, covered on high, for about 4 ½ hours or until pears are tender.
- Place 1 cup of the poaching liquid in a small saucepan and bring to the boil. Boil, uncovered, for about 7 minutes or until the syrup is reduced by about half and then cool.
- Meanwhile, place the pears in a large, deep bowl, add the remaining poaching liquid and cool.
- Serve the pears drizzled with syrup. If you’re not on a low iodine diet tuck in with some whipped cream or vanilla ice-cream on the side.
Prep time and Cooking time: 4 hours 50 minutes (+ cooling)
TIP! You can keep the leftover poaching liquid in the fridge for up to 1 month. Why not use it for poaching more pears or stone fruit?