Instructions: Place all ingredients for the poaching liquid into a deep saucepan,bring to the boil and simmer 5 minutes. Reduce heat until liquid is just simmering.

Peel pears and place in the hot syrup to completely submerge. You can lay a teatowel over the pears to hold them under. If the pears are very large cut in half lengthways.

Poach very gently at just below boiling point for 15-30 minutes (varies depending on ripeness and size of fruit) or until fruit is tender but not overcooked. Lift pears gently from liquid with a slotted spoon or wire basket taking care not to damage.

Boil cooking liquid 5 minutes to reduce, remove from heat, allow to cool to room temperature, add pears, cover and chill.

Other fruits:
Apples, Apricots, Figs, Pears and Peaches in white wine.

Figs, Pears and Red Plums in red wine.

Note:
Cooking times vary with type and size of fruit.

Other suitable fruit:
apples, peaches, apricots.

White wine may also be used in place of red wine.

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