You will need:
300g of white wine
400g of water
250g of caster sugar
1 orange
1 cinnamon stick
5g of vanilla beans essence
4 pears
Here is How;
1.Combine the white wine, water, caster sugar, zest from 1orange, cinnamon stick and vanilla essence.Bring it to the boil over high heat, stirring until all the sugar is dissolved.
2.Peel the pears and leaving the stem intact.
3.With the melon baller, get the entire core out from the pears bottom side.
4.Reduce heat to keep poaching liquid at a bare simmer and add the pears. Make sure they completely submerged.
5.Cook, turning pears occasionally, until they are just tender when pierced with skewer.
6.Allow pears to cool completely in their poaching liquid.
7.Some of the syrup can be reduced by boiling it to a thick consistency and use as a sauce
Ingredients for Champagne Jelly
150g Champagne
125g Caster sugar
3 Gelatine leaves
Here is How:
1.Mix champagne and caster sugar together in a saucepan
2.Heat to scalding point to dissolve the sugar
3.Soak the gelatine in cold water until softened
4.Squeeze out excess water from the gelatine and add to champagne and sugar mixture
5.Pass through a fine strainer and allow to cool.