- 4 pears, peeled
- 200 g sugar
- 1 vanilla pod, seeded
- 3 cups rosé wine
- 50 g pine nuts, lightly toasted
Place all the ingredients except the pine nuts into a large saucepan over a medium heat and cover with a piece of damp baking paper.
Cook for 10–15 minutes, or until the pears are tender and have taken on the colour of the rosé.
Remove the pears from the saucepan and set aside. Increase the heat to high and reduce the sauce for 5 minutes, or until reduced by half. 4 Place the pears on a serving dish, scatter over the pine nuts and drizzle over the syrup before serving.