Diemersdal Pinotage Poached Pears

Diemersdal Pinotage Poached Pears

Poached pears are easy to make and make for a delectable and delicious dessert. Using Diemersdal Pinotage as the base of your syrup, ensures you get flavourful pears with a rich, deep red colour. 

INGREDIENTS

2 to 3 Ripe Beurre Bosc or Forelle pears – peeled
400 ml Diemersdal Pinotage
250 ml freshly squeezed orange juice
1/2 cup white sugar
Rind of half an orange – grated
2 cloves
1/4 tsp nutmeg
1 cinnamon stick
1 aniseed
1/2 tsp ginger – peeled and grated

METHOD

In a large non-stick pot, bring the wine, orange juice and sugar to a boil over medium heat. Add the rind, cloves, nutmeg, cinnamon, aniseed and ginger and simmer for 10 minutes over low heat.
Add the pears, submerged under the liquid and simmer for a further 30 minutes, turning the pears frequently.
Once the pears are cooked, let it cool completely. Strain the liquid into a smaller pot and return to medium heat. Boil the liquid until it gets slightly syrupy. Serve the pears either warmed with the hot syrup, or cool the syrup. Enjoy with a scoop of mascarpone or vanilla bean ice-cream.