Ripe pears poached in a flavorful red wine and brown sugar sauce, served with mascarpone orange blossom cream.
4 large pears, or 5 medium pears ( I used William pears)
1 cup caster brown Demerara sugar – 200g
2 cups semi dry red wine – 480ml
2 cups water – 480 ml
1 star anise
1 cinnamon stick
1 vanilla pod