Pears poached in Hanepoot
- 750ml (1 bottle) Hanepoot wine
- 100g sugar
- seeds of 1 vanilla pod
- 12 small pears, peeled
- crème fraîche, to serve
Heat the wine and sugar in a pot with the vanilla seeds.
Once the mixture is at a slow simmer, place the pears tightly in the pan, making sure they are all covered with liquid. Cover and cook until the pears are slightly translucent, about 10 – 15 minutes.
Remove the pears from the liquid and return the liquid to the heat. Boil until the liquid has reduced to a light syrup, about 5 minutes.
Serve the pears covered in the syrup, with a dollop of crème fraîche.