BBQ poached pears

The cook, step by step.

1. 1

   Step 1

   Done

   Peel the stews from bottom to top and leave the stalk. Cut a thin slice from the bottom so they stay upright in the pan.

2. 2

   Step 2

   Done

   Place the pears in the Dutch oven and add the red wine, brown soft sugar, cinnamon, star anise, clove and orange peel. Make up with water if necessary until the pears are just below.

3. 3

   Step 3

   Done

   Light the barbecue and aim for a dome temperature of 130–140°C. Bring the pears and their poaching liquid to a boil with the lid on. Simmer gently for 2–3 hours until the pears are deep red and very tender. Turn them carefully during cooking for an even colour.

   BBQ temperature: 140°C2h
4. 4

   Step 4

   Done

   Remove the pears and reduce the poaching liquid to a light syrup. For a quicker result, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth, then stir it into the liquid to thicken it. Spoon the sauce over the pears when serving. Serve warm or cold alongside game, a stew or a cheese board, or as a dessert with vanilla ice cream. You can also mix the pears into vanilla ice cream.