The whole house will fill with the warming aroma coming from the cooking liquor, it‘s almost the smell of Christmas. Every winter without fail I make mulled wine poach pears which I use to make so many festive dishes. These pears are a lighter version using white wine, and more subtle on the spices. But equally as delicious. I serve them as a dessert, with yogurt for breakfast, or crowned upon a frangipane tart.
4 pears peeled
2 litre water
1 cup caster sugar
1 cup white whine
I cinnamon stick
2 star Anise
4-5 cardamom pods, bashed
1 vanilla pod split/1tbs vanilla extract
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