1. 4 almost ripe pears
2. 1 Bottle of Shiraz Wine (750 ml)
3. 1 cinnamon stick
4. 1 star Anise
5. 1 orange peel
6. 3 Tablespoon caster sugar
7. ½ cup water
8. 2 table spoon cream cheese
9. 300 ml thickened cream
Ø Peel the pears and cut out the core at the base but leave the stalk intact.
Ø In a pot over medium heat put the wine with the sugar, spices, water, and zest and bring to the boil. Whisk until the sugar dissolves for about 5 minutes
Ø Place the pears in the wine mix and ensure it is completely submerged in it to get a uniform colour.
Ø Boil for about 40 minutes until the pears are cooked through.
Ø Remove the pear and cool it completely.
Ø Continue reducing the wine mixture for another 10 minutes and then stain and keep it aside until its completely cool.
Ø Place the sauce and pear in the fridge for at least an hour before serving.
Ø Don’t throw away the cinnamon you can use it to garnish
Ø Keep the sauce (Wine reduction) warm.
Ø With an electric beater whisk together the cream cheese, cream and 1 tablespoon of sugar until soft peak arrives.
Ø Place it in a bowl and leave it in the fridge.
Ø Place the cream on bottom
Ø Place the pears and the cinnamon on the cream
Ø Drizzle the win reduction over the pear. It will form a nice glaze on top.