A perfect match: Mataro + poached pears
Published by Tamara Harrison - 8th May 2019
Winemaker Caroline Dunn’s experience over the years has allowed her to master the basics when pairing food and wine. She’s previously taught us how to pair Chinese food with wine, and now she’s back with a delicious Orange and Star Anise Scented Poached Pears recipe.
It’s a lovely little treat that’s perfect for any special occasion. A true classic. According to Caroline, the pears are ideal with a spicy red wine like her Mataro as it plays deliciously with the star anise and cinnamon. Yum!
Orange and Star Anise Scented Poached Pears
- (Serves 4)
- 1 ½ cups Red by Caroline Dunn Mataro
- juice of 1 orange
- ½ cup panela sugar (or caster sugar if unavailable)
- zest of 1 orange peeled into thick strips
- 2 whole star anise
- 1 cinnamon stick
- 4 just-ripe pears – peeled, leave stems intact
- mascarpone for serving
- Combine the wine, orange juice, and sugar in a heavy-based saucepan, heating gently over medium heat until sugar is dissolved. Add orange zest, star anise, and cinnamon stick.
- Add pears and bring to the boil. Reduce heat to a low simmer and cook for approximately 1 hour, turning every now and then, until the pears are tender.
- Remove pears and set aside. Remove orange zest and spices and reserve spices for garnish if desired. Boil the syrup for about 10 minutes, stirring occasionally, until thickened. Pour syrup over pears and cool at room temperature for 10 minutes, then cover and chill for a few hours in the fridge.
- Drizzle the pears with syrup and enjoy with a dollop of mascarpone.
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