The whole house will fill with the warming aroma coming from the cooking liquor in this recipe, and will make your home smell like Christmas is on the way.
I make mulled-wine poached pears every winter without fail, and use them to make so many festive dishes. This recipe is a lighter version using white wine that's ideal for autumn. It's more subtley spiced, too, but equally delicious.
I serve these pears as a dessert, with yoghurt for breakfast, or crowned upon a frangipane tart. If you want your pears standing on a plate, drizzled with syrup, cut a little off the bottom. You can also halve them and remove the cores, if you like.
4 pears, peeled
For the liquor
2 litres water
1 cup caster sugar
1 cup white wine
1 cinnamon stick
2 star anise
4-5 cardamom pods, bashed
1 vanilla pod, split, or 1 tbsp vanilla extract
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