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Manu's Poached Pears
Manu Fiedel's recipe for mothers' day.
5 Beurre Bosc pears
½ bottle port
½ bottle red wine
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Place the sugar, cinnamon, star anise, coriander seeds, scraped vanilla bean and orange zest in a pot, add the port and red wine and put on a medium heat.
Peel the pears and submerge in the pot fully.
Using baking paper cut out a round circle with a small hole in the middle. Cover the poached pears to stop the evaporation.
Simmer for one hour.