Red wine-poached pears, rhubarb and figs
Vanilla, cinnamon, star anise and cloves add spice and personality to the red wine syrup and hence to the fruit.
Ingredients
300mL red wine
300mL water
150g caster sugar
1 vanilla bean, split lengthwise
2 cinnamon sticks, broken
2 star anise
4 cloves
4 tall pears, peeled
400g rhubarb
2 figs
Yoghurt or cream for serving
Method
In a pan, bring wine, water, sugar, vanilla bean, cinnamon, star anise and cloves to the boil, stirring until the sugar dissolves.
Peel the pears, trimming the base to help them stand upright, and place in the pan, adding more water to cover. Simmer for 20 minutes or until tender. Remove pears and boil liquid until syrupy, to about 300mL.
Strain out the spices and return syrup to the pan. Chop the rhubarb into 3cm lengths and poach for 5 mins or until tender. Cut the figs in half and add to the syrup just long enough to coat with the juices.
To serve
Serve with a dollop of yoghurt or cream.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
