Merlot-poached pears with vanilla & cinnamon
- 1 bottle of red wine
- 100g sugar (half of online recipe)
- 1 large cinnamon stick
- dash of vanilla extract (better than a pod, as it leaves black dust)
- 4-8 pears, depending on size. Peel but leave the stalk on.
Cook in the oven or a covered pan on the stove until the pears are soft (probably at least half an hour). Use as small a pan as you can so that the pears are covered in the wine if possible. If not, turn them while they are cooking.
Then take out the pears and reduce the syrup on the hob. Serve at room temperature or chilled.
This is really good with ginger cream – whip cream and then mix in a few tablespoons of syrup from crystallised ginger. Or maybe put some pieces of the ginger in with the pears when serving (not when cooking, as it would be good to keep the flavours separate).