- 750ml red wine*
- 250ml caster sugar
- 1 vanilla bean, split
- 1 bay leaf
- 6 beurre bosc pears
1 Pour the wine sugar, vanilla and bay leaf into a large saucepan and set over a high heat. Bring to a boil, then reduce the heat to low.
2 Peel the pears and use a melon baller to remove the core. Place in the syrup, then top up with water to just cover. Place a disc of baking paper on top and use a small plate to weight the pears down so that they stay immersed.
3 Cook gently for 20 minutes, until tender, then remove from the heat and cool in the liquid.
• Look out for a wine called ‘Durif’, it’s an intense, strong-flavoured, deeply-coloured wine that makes beautiful pears.