- 6 pears
- 200ml vegan white wine
- 50g maple syrup
- 6 star anise
- ¼ tsp ground cloves
- 2 oranges
- 1 tsp ground cinnamon
Finishing it off
For extra wow factor, top with a scoop of ice cream, drizzle of cream or melted dark chocolate.
Place the white wine, star anise, maple syrup, cloves and cinnamon into a pan. Cut fine strips of orange peel, squeeze the orange, then add the juice, peel and squeezed fruit to the pan.
Peel the pears, cutting a little off the bottom of each pear.
Stand the pears in the pan with the wine mix, and add sufficient water to cover them two-thirds of the way up. Bring to the boil then immediately reduce to a simmer. Cover the pan and poach for around 20 minutes.
Test the pears by pushing a knife into the widest part, it should slide in easily. Remove the pears from the poaching liquor, and set aside.
Boil the liquid until it has reduced by 50% and thickened slightly. Add sugar if needed. Strain into a bowl, reserving the peel and star anise.
Place a pear in the centre of a bowl, ladle over some of the poaching liquor, serve with a star anise and a few strands of the orange peel.
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