Cherry-stained poached pears
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- Abigail Donnelly
- 8
- Easy
- wheat and gluten free
- 20 minutes, plus overnight standing time
- 30 minutes
- Woolworths David Niewoudt Piekenierskloof Cinsault Rosé
“This versatile recipe can be served cold or warm as dessert, with cheese, or with gammon. I don’t stone the cherries, but do tell your guests to watch out for them.”- Abigail Donnelly
Ingredients
- 12 pears, peeled with stems intact
- 1 x 750 ml bottle Woolworths glühwein
- 200 g sugar
- 2 cinnamon sticks
- 2 star anise
- 1 orange, peel cut into strips
- 400 g cherries
- Woolworths UHT whipping cream in a can, for serving
Cooking Instructions
1. Place the pears into a large saucepan with the wine, sugar, spices and orange peel. Cover the pears with a piece of greaseproof paper and simmer for 30 minutes.
2. Add the cherries, then allow to stand overnight so they stain the pears.
3. When ready to serve, remove the pears and reduce the liquid by half. Add the pears and serve with the cream.
Find more Christmas dessert recipes here
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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