Marsala Poached Pears | Narrowboat Chef

Ingredients

• Peel the pears and set aside.
• Put the water, Marsala, cinnamon, orange zest and vanilla paste into a pot. Start heating and add the brown sugar, stirring to dissolve.
• Bring to the boil and add the pears. Take the heat down to a simmer, cover and leave the pears for 30 minutes, turning them every 5-10 minutes.
• Put the poaching liquid over a high heat and reduce by a little more than half. Pour the reduced liquid over the pears and put them in the fridge to cool for several hours.
• When chilled, remove the pears from the liquid. Strain the liquid through a fine sieve.