Serves: 4 || Prep time: 5 mins || Cook time: 1hr
INGREDIENTS
3 cups (750ml) red wine (such as shiraz)
1 cup (220g) raw sugar
4 star anise
1 tsp ground cinnamon
2 whole cloves
2 tbs honey
4 beurre bosc pears, peeled, cored
Buche d'Affinois (triple cream brie), to serve
METHOD
Combine wine, sugar, spices and honey in a saucepan over medium heat and bring to the boil. Cook, stirring, for 1-2 minutes until sugar dissolves.
Add pears, topping up pan with extra water to cover. Bring to a simmer, then cover surface with baking paper. Reduce heat to low, then cook for 40 minutes or until pears are tender. Transfer the pears to a plate and set aside.
Increase the heat to medium and cook the syrup for 15 minutes or until reduced.
Serve the pears warm drizzled with syrup and with chunks of brie.