Poached Pears in Red Wine Served with Mascarpone

1.

Place shiraz, vanilla, sugar, orange peels and cinnamon into a saucepan, once warmed through, then add pears and poach on low heat for 30-40mins or until pears are soft.

2.

Remove pears and set aside, strain remaining mixture and discard cinnamon and vanilla, then pour mixture back into saucepan and reduce by 1/3.

3.

Serve pears with the reduced sauce, a dollop of mascarpone and a sprinkling of walnuts.