Red wine pears with coconut blossom syrup, cinnamon and vanilla

Method

Pour the wine, sugar and cinnamon into a medium pan and heat gently. Add the peeled pears and the length way halved vanilla pods. Make sure the pears are fully covered by the wine and let simmer for 30 mins until they are just tender. Remove the pears from the wine and let them cool. Now reduce the wine for about 30 mins to create a wine syrup. Cool the syrup and serve over the pears.

Ingredients

Servings 4 cups

• 1 bottle Rapunzel merlot DOC venezia
• 4 small pears peeled
• 2 tbs Rapunzel coconut blossom syrup
• 2 Rapunzel bourbon vanilla pods
• 4 cinnamon sticks