Poached Pears in Red Wine Served with Mascarpone

Cook Time 45 minutes

Servings 10

Ingredients

1 bottle of Shiraz
5 Beurre Bosc pears halved & cored
1 vanilla pod
1 cinnamon quill (stick)
1 star anise
200g castor sugar
1 tub Mascarpone
2 Orange peels
1 handful Crushed walnuts
Mascarpone 

Method

Place shiraz, vanilla, sugar, orange peels and cinnamon into a saucepan, once warmed through, then add pears and poach on low heat for 30-40mins or until pears are soft.

Remove pears and set aside, strain remaining mixture and discard cinnamon and vanilla, then pour mixture back into saucepan and reduce by 1/3. 

Serve pears with the reduced sauce, a dollop of mascarpone and a sprinkling of walnuts.