Ruby Roasted Pears

This is a gorgeous Autumn/Winter desert and great for a dinner party as it can all be done before, the syrup is heavenly. make sure you cook the pears really well so they are lovely and tender.Recipe by Annabel Langbein


  • 2 cups sugar
  • 3 cups red wine
  • 3 cinnamon sticks
  • 4 bay leaves
  • 1 vanilla pod
  • 6 just ripe pears with stems intact


  1. Choose a pot that will fit 6 pears snuggly in a single layer.
  2. Heat sugar, wine, cinnamon sticks, bay leaves and vanilla pod, stirring until the sugar has dissolved.
  3. Peel pears, leaving whole with stalks intact, and place in pot, arranging so they are all overed as much as possible by the syrup. Simmer gently for 30 minutes or until tender, turning occasionally.
  4. Cool pears then place with their syrup in a container, cover and chill for at least 24 hours or up to 3 days, turning occasionally to colour evenly.
  5. Lift pears out of syrup and place in a shallow baking dish. On top of the stove, fast boil the syrup until reduced by half. Remove bay leaves, cinnamon sticks and vanilla pod.
  6. To serve, heat oven to 200 degrees. Baste pears with syrup to coat and roast for 20 minutes. Brush with more syrup as they come out of the oven. Place on serving plates with a large spoonful of syrup. Accompany with spiced mascarpone.

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