Chianti Poached Pears
Heavy with the spicy flavours of mulled wine, these pears make for quite a special dessert. I used variety Glou Morceau from our plot but any firm pear will work well.
6 firm pears with stalks attached
1 bottle of Chianti or other fruity red wine
225gms white caster sugar
1 cinnamon stick
1 vanilla pod
a few sprigs of fresh thyme
Put the wine in a pan with the sugar and heat until dissolved.
Peel the pears and take a slice from the bottom so that they will stand up. Add to the pan, the wine should cover the pears.
Cut the vanilla pod lengthways and scrape out the seeds. Add the seeds and the pod to the wine along with the cinnamon stick and the thyme.
Bring to a gentle simmer and cook until soft. This should take between thirty and forty five minutes depending on the size of the pears and their firmness.
Remove from the wine.
Bring the wine to the boil and reduce by half so it becomes syrupy, remove from the heat cool and sieve.
The pears are good served at room temperature with the with the wine syrup poured over.