- 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.
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