Click here to watch John cooking Red Wine Pears with Lemon Verbena.
- 4 firm brown pears
- 75g butter
- 2/3 cup sugar
- Lemon verbena leaves
- 400ml red wine
- 1 vanilla pod
Peel, halve and core pears, leaving stems intact.
In a heavy based pan, heat butter until it starts to bubble. Add the pears and gently cook, turning until they start to colour.
Add the sugar, lemon verbena leaves and vanilla pod, then cook for a further minute.
Add half the red wine. Simmer for 20 minutes, ensuring the pears do not stick to the pan.
Add the remaining wine and simmer until the pears are cooked and a deep burgundy colour.
Remove the pears from the pan and set aside. Reduce liquid to a runny syrup consistency.
Serve with a dollop of vanilla cream or vanilla yoghurt.