1.5 cups (375ml / 12 fl oz) botrytis
Riesling (any sweet dessert wine, such as Sauternes or Muscat, can
replace the botrytis Riesling in this recipe)
Method :
Peel the
pears, keeping the stalks attached. Put 1.5 cups (375ml / 12 fl oz)
water in a large pan with the wine, sugar, vanilla pod and cinnamon
stick. Stir over medium heat until the sugar has dissolved. Bring to the
boil and simmer for 5 minutes. Stand the pears upright in the syrup and,
using a large spoon, gently spoon a little of the syrup over the pears
to coat them.
Cover and
simmer the pears gently for 30-40 minutes, or until tender. Test to see if
they are cooked by piercing with a sharp knife. Remove the pears from the
pan with a slotted spoon and place on warmed serving plates. Remove and
discard the vanilla pod and cinnamon stick. Bring the syrup to the boil,
then boil rapidly for 15 minutes, or until reduced by half. Pour the
boiled syrup over the pears and serve with mascarpone or thick cream.
