Pears poached in Simonsig Shiraz

Serves 6

300 ml sugar
1L water
750ml Simonsig Shiraz
1 cinnamon stick
1 vanilla pod, split
zest of 2 oranges
6 William pears
 

Place all the ingredients, except the pears, into a pot and simmer gently for 15 minutes.
Peel, halve and core the pears, retaining their stems and add them to the cooking liquid. Cover the surface of the cooking liquid with a sheet of greaseproof paper to keep the pears submerged.
Poach the pears until tender, about 20 minutes. Discard the paper and remove the pears from the liquid. Increase the heat and reduce the liquid until syrupy, adding more sugar if necessary.
Strain the sauce and scrape the vanilla seeds into it. Serve the warm pears with cream or ice cream.