Degree of difficulty: easy
Preparation time: 10 minutes
Cooking time: 30 minutes
4-6 pears depending on size
2/3 cup Barossa red wine
2/3 cup Ruby Grenache or Tawny Port
3 tablespoons castor sugar
1 pinch cinnamon
½ lemon or lime
½ vanilla bean or ½ teaspoon essence
Place fruit in a shallow baking dish. Add red wine and port then sprinkle over sugar and spice.
Cut citrus fruit into quarters, slit open vanilla pod and scrape out the seeds. Place citrus and vanilla seeds around the pears.
Bake in the oven for 30 minutes at 200°C.
Serve the pears with some of the syrup and a creamy topping (yoghurt or mascarpone)….and an extra glass of Tawny.