Poached pears with sultana and walnut stuffing

Refreshing pear dessert with spiced fillings, the perfect celebratory dish to enjoy with family and friends.

Pear, fresh, brown, peeled 4 small fruit (pears should be firm, choose a variety such as beurre bosc or Packham)

Lemon, fresh 1 fruit

Wine, white, medium sweet 125 mL

Spice, cinnamon quill

Essence, vanilla 1 tsp or 1 split vanilla bean, seeds scraped

Water, tap 1.5 cup

Sultana, plain 4 tb

Spirit, brandy, cooked 1 tb

Nuts, walnut 15g

Custard, 4 tb

Peel and core the pears, keeping the stalk intact if you can. Rub them with the cut side of 1 lemon half. Slice remaining lemon half.
Pack each pear cavity with a teaspoon of sultanas, then with a couple of walnuts to seal the cavity.
Place wine, brandy, cinnamon, vanilla pod and seeds, lemon slices and water in a small to medium pan over a low heat. Add pears and cover surface with a piece of baking paper cut to fit. Poach pears for 10-15 minutes until tender (this will depend on the ripeness of the fruit). Remove pears from pan and drain on paper towel. Return poaching liquid to medium-low heat and cook for 5 or so minutes or until reduced to about 3/4 cups. Strain and cool.
Transfer pears to a serving platter and pour over liquid. Serve with a tablespoon of custard.

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