Poached Pears in Red Wine

Ingredients:

• 750ml (3 cups) dry red wine
• 105g (½ cup) caster sugar
• 3 whole star anise
• 3 x 7cm cinnamon sticks
• 1½ vanilla beans, split
• 6 pears, peeled and cored
• 300ml thickened cream, whipped

Method:

1. In a medium saucepan, combine the red wine, caster sugar, star anise, cinnamon sticks, and split vanilla beans. Heat over medium, stirring for 2 minutes until the sugar dissolves.
2. Add the peeled and cored pears to the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour, turning the pears occasionally, until they are tender.
3. Use a slotted spoon to transfer the pears to a heatproof dish and set aside.
4. Increase the heat under the poaching liquid to high. Bring it to a boil and cook for 10 minutes, stirring occasionally, until the liquid thickens into a syrup.
5. Pour the syrup over the pears and allow them to cool for 10 minutes. Cover with plastic wrap and refrigerate for at least 4 hours.
6. To serve, spread the whipped cream at the base of a serving dish. Arrange the chilled pears on top and drizzle with any remaining syrup.