Donna Hay - Recipes

dessert-wine-poached pears

4 beurre bosc pears, peeled and halved
1 vanilla bean, split and scraped
1½ cups (375ml) dessert wine
1½ cups (330g) caster (superfine) sugar

Preheat oven to 180ºC (355ºF). Place the pears, vanilla, wine and sugar in a 2.5 litre-capacity, 22cm x 30cm baking dish. Cover with aluminium foil and cook for 1½ hours or until the pears are cooked through and tender. Serve either hot or cold with the white chocolate panna cotta. Serves 8.