champagne poached pears.

Pears gently poached in champagne, vanilla and star anise, served with their glossy syrup. An elegant, easy festive dessert.

Dietary: Vegan, Gluten Free
Cooking Time: 12-15 minutes
Serves: 4

Ingredients:
4-6 small firm pears (Packham or Beurré Bosc)
1 1/2 cups champagne or prosecco
1 cup water
1/2 cup caster sugar
1 vanilla bean pod
2 star anise or cloves
1 strip lemon peel

To Serve:
Whipped cream, mascarpone or vanilla ice cream

Method:
Peel the pears, leaving the stems on, and slice in half lengthways.
In a large pan, bring the champagne, water, sugar, vanilla, spices and lemon peel to a gentle boil.
Add the pears and reduce to a medium simmer. Cook for about 15 minutes, turning halfway, until just tender.
Spoon the syrup over the pears and serve with cream, mascarpone or ice cream.

Storage:
Store the pears in their syrup in the fridge for up to 5 days.

Tips:
Choose pears that are ripe but still firm.
Reduce the poaching liquid into a glossy syrup to serve.