Mixed spice poached pear with red wine reduction served with ice cream and toasted hazelnuts


Serves 4


  • 1 cup Duke Shiraz
  • 1 cup cranberry juice
  • 1 cup sugar
  • 1 whole star anise
  • 1 whole clove
  • 1 whole all spice
  • 1 bay leave
  • peel of 1 lemon
  • 4 whole pears, peeled with stem intact
  • 50g whole hazelnuts
  • 1L vanilla ice cream


  1. In a small pot stir wine, juice, sugar, spices and lemon peel together over low heat until sugar is melted, and mixture starts boiling.
  2. Add pears to mixture. Cover pears with a cartouche (baking paper lid, to keep contend covered in liquid), cook until tender but still a little firm. Test with sharp paring knife.
  3. Remove from liquid, allow to cool and place in fridge.
  4. Reduce cooking liquid until thick and syrupy.
  5. Toast nuts in a dry pan until slightly toasted and nutty. Allow to cool and roughly chop.

Sprinkle nuts over ice cream when serving with pears and a glass of DUKE Shiraz.