Poached Pears with Caramelised Apple Balsamic Vinegar

Ingredients (Serves 6)

Method

  1. Peel and core the pears, and slice off the top and bottom. Place them in a medium-sized bowl, and pour apple juice and lemon juice over top. Allow the pears to sit for 30 mins.
  2. Pour the red wine into a saucepan large enough to hold the pears. Turn the heat to high, and when the wine starts to bubble, add sugar and apple/lemon juice mixture which the pears have been soaking in. Allow the liquid to reach a boil, then turn the heat down to medium-low. Add star anise if desired.
  3. Place the pears in the saucepan, small-end down. Cover the pan and leave to macerate for 10-15 minutes.
  4. Transfer pears to bowl, cover with poaching liquid (and a lid) and refrigerate for 2-3 hours.

Remove the pears from the poaching liquid and slice. Pears will be a crimson red outside and a lovely hue of light pink inside.

Drizzle with Caramelised Apple Balsamic Vinegar and enjoy.