POACHED PEARS

INGREDIENTS

6 PEARS

3.5 cups/750ml red wine 

1 cup/200g golden caster sugar 

2 cinnamon barks /sticks 

2 star anise 

3 cardamon pods 

3 SLICES OF ORANGE PEEL OR 1 TSP ORANGE EXTRACT

1 VANILLA POD OR 1 tsp vanilla EXTRACT

TO SERVE:

1 CAN FULL-FAT COCONUT MILK (refrigerated overnight)

1/2 CUP PISTACHIOS

METHOD

Preheat oven to 180C.

Add wine, sugar, cinnamon bark, star anise, cardamon pods, orange peel and vanilla to a saucepan. If using vanilla pods, slice in half and scrap out the seeds before transferring to the wine mixture. Stir the wine mixture until the sugar dissolves.

Peel the pears vertically, keep the tip intact. Drop the pears into saucepan with the wine. Bring to a simmer on a medium heat. Cook for 25-30 mins, depending on how ripe the pears are. Cook less if pears are soft to start.

Spread pistachios on baking tray and roast for 3-5 mins. Set aside to cool.

Take out the pears and set aside. Bring the wine mixture to a boil and reduce by half, until syrupy consistency. This should take roughly 20 mins.

Remove coconut milk from the fridge. The coconut fat and liquid should have separated. Discard clear liquid from the pan. Transfer coconut cream to a cold mixing bowl and whisk smooth.

Crush roasted pistachio in food processor or pestle and mortar.

Dip pears into syrup before serving, if desired.

Serve pears with syrup, coconut cream and crushed pistachios.

Enjoy!

Be sure to tag @safiyahmco if recipe is used.