Head Chef Mark Bennett of Esca Bimbadgen Restaurant, located within the Bimbadgen Winery of the Hunter Valley, shares with you his delectable dessert recipe - Bimbadgen Shiraz Poached Pears. Using the wineries very own Bimbadgen Shiraz, this classic poached pears recipe is infused with a burst of perfectly matched flavours for the ultimate dessert experience.
Place all ingredients into a pot and bring up the heat to a gentle simmer.
The pears are cooked when you can just pierce them with a skewer with no resistance. This could take anywhere between 30mins and an hour and a half depending on the size of the pears or strength of your burner.
Allow the pears to cool in the syrup as the spices will continue to develop flavour and the pears will absorb this.
