6 small firm pears peeled, but kept whole with stalk intact
500 ml full bodied red wine
2 tbls. Redcurrant jelly
12 black peppercorns
6 All spice berries
1 cinnamon stick
2 bay leaves
1 star anise
1 strip orange peel
Note: Any poaching pear juice leftover can be reused, used to enhance a game casserole or simply drunk chilled over ice. The pears can be kept in the syrup for up to 1 month in a sterilised jar chilled.
Place all the ingredients except the pears into a deep
non-corrosive pan large enough to fit the pears, bring to the boil
and reduce a little.
Gently poach the pears, fully immersed in the wine for 30 mins,
covered with a circle of parchment paper.
The cooking time will vary depending on the ripeness of the
pears - they should be tender all the way through when pierced with
a cocktail stick.
Perfect to pair with Wild Venison and game birds, also great
cold with pate and terrines.