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
  1. 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. 
  2. Serve either hot or cold with the white chocolate panna cotta. Serves 8.
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