servings
- 4 pears
- 50 g sugar
- 2 vanilla beans
- ½ organic lemon rind and juice
- 75 ml white port wine
- 100 ml white wine
- 200 ml pear juice
- 1 pinch ground cinnamon
- Wash and peel the pears. Remove the core with a ball cutter.
- Caramelise the sugar with 2 tbsp water in a pan or pot. Halve the vanilla beans lengthwise without cutting them completely. Scrape out the pulp and add it with the pods to the caramel.
- Using a peeler, cut some lemon rind. Add the rind and squeezed juice. Immediately deglaze with the port wine, white wine, and pear juice.
- Reduce the heat, place the pears cut-side down, cover, and simmer for about 5 minutes over low heat. Remove the lid, turn the pears, and simmer for another 5 minutes.
- Remove the pears and place them on a plate. Bring the broth to the boil again until it thickens slightly. Pour over the pears and let cool.
- Sprinkle with a little cinnamon before serving.
