Mix vanilla extract, wine, sugar, cinnamon, star anise and cloves in a large pot.
Place the pears in the pot and cover them completely with a piece of parchment paper. This is to ensure all the pears are cooked in the wine.
Poach the pears, covered, for about 40 minutes, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears. The pears should be tender all the way through when pierced with a cocktail stick or knife once fully cooked.
Switch off the fire and let the pears cool. Serve after 2 days for optimum flavour.
Take the pears out from the pot and then boil the liquid to reduce it by half so that it’s thick and has a syrupy consistency.
Serve each pear with the cooled syrup and a scoop of vanilla ice cream could be added.
*Chef’s Tip: For a richer taste, soak the pears in the syrup for two days before serving.
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