Red Anjou pears poached in white wine

Ren Anjou pears are plenty delicious fresh and on their own, but if you want to mix it up a bit, you can make an effortless poached pear the dessert.

You will need:

• 2 Red Anjou pears (firm!)
• For the poaching liquid: 2 cups white wine (sauvignon blanc, in my case); 3 cups water; half a star anise; 1 vanilla pod; 1/2 lemon’s worth of lemon zest; 1 tsp cinnamon; 2 tablespoons lemon juice; 3 tablespoons honey; 1/2 cup sugar.

1. Peel the pears, cut them in half leaving the stem intact.

2. Combine all of the poaching spices/dry ingredients in a medium-sized lidded saucepan. Add the liquids and bring poaching liquid to a simmer.

3. Put the pears in and cover 3/4 of the way with the lid. The liquid should never go beyond a light bubbling boil so keep an eye on it.

4. Cook for approximately 25-30 minutes until the pears are supple but still hold their shape – test them lightly with a fork, it should come out easily.

5. Take pears out of the poaching liquid. Serve warm and top with vanilla ice cream, if desired.

So –  embarrassing admission here – we were so busy tucking into the pears that I forgot to take a picture until we were halfway through and the ice-cream was melted!