About this recipe:This fruit dessert is a great way to end a delicious meal. Poached pears are served with a lightly sweet and tangy sauce. It's perfect as is, with whipped cream or ice cream.
6 medium Bosc pears, peeled with stems intact
250ml white wine
2 tablespoons sugar
1/2 vanilla bean, halved lengthways
2 whole star anise pods
1 small cinnamon stick
1 lemon, zested
1 orange, zested
4 tablespoons walnut oil
4 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
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Method Prep:25min › Cook:30min › Ready in:55min
Trim flat the bottoms of pears and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot and sit over high heat. Sprinkle in sugar and add vanilla bean, star anise pods, cinnamon stick, lemon zest and orange zest. Bring to the boil; reduce heat to medium low and simmer 20 to 25 minutes. Remove pot from hob and let cool completely. Reserve 4 tablespoons poaching liquid. Transfer pears to a bowl, cover and refrigerate.
Place 2 poached pears in a liquidiser or food processor and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar and reserved poaching liquid. Season with salt and pepper to taste. Cover and refrigerate.
Place pears in individual bowls and top with sauce.
If Bosc pears are unavailable, use conference pears instead.