Mulled wine pears

Matt Preston gives red wine poached pears a spin using mulled wine.

• 3 cups (750ml) red wine (such as shiraz)
• 1 cup (220g) raw sugar
• 4 star anise
• 1 tsp ground cinnamon
• 2 whole cloves
• 2 tbs honey
• 4 beurre bosc pears, peeled, cored
• Buche d'Affinois (triple cream brie), to serve

Energy 2121kJ	Fat saturated -
Fat Total 0.30g	Carbohydrate sugars 85.50g
Carbohydrate Total 101.30g	Dietary Fibre 6.80g
Protein 0.90g	Cholesterol -
Sodium 12.00mg

All nutrition values are per serve.

1. Step 1

   Combine wine, sugar, spices and honey in a saucepan over medium heat and bring to the boil. Cook, stirring, for 1-2 minutes until sugar dissolves.

2. Step 2

   Add pears, topping up pan with extra water to cover. Bring to a simmer, then cover surface with baking paper. Reduce heat to low, then cook for 40 minutes or until pears are tender. Transfer the pears to a plate and set aside.

3. Step 3

   Increase the heat to medium and cook the syrup for 15 minutes or until reduced.

4. Step 4

   Serve the pears warm drizzled with syrup and with chunks of brie.