Ingredients

• 600mlred wine
• 200mlwater
• 1½cups castor sugar
• 2cinnamon quills
• 2star anise
• 3strips orange peel
• 2pears, peeled and halved
• 2vanilla beans, seeds scraped

• 250gdark chocolate, chopped
• 125gunsalted butter, chopped

• 400mlcream
• 1vanilla bean, seeds scraped
• Zest of 1 orange
• 3egg yolks
• 3 tablespoonscastor sugar
• 2 tablespoonsgrand marnier

• 200gmacadamias
• 2 tablespoonscastor sugar

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Method

• Preheat oven to 200⁰C.
• For poached pears, combine all ingredients in a small saucepan, bring to the boil, reduce heat to low and cover, simmering pears gently for 15-20 minutes or until just tender. Set aside in poaching liquid.
• For chocolate ganache, heat chocolate and butter over a double boiler until just melted, stirring frequently. Remove mixture from heat and set aside.
• For sugared macadamia crumb, spread macadamias and sugar evenly over a greased baking tray and bake until golden. Cool, place in a food processor and process until it forms fine crumbs.
• Strain pears from syrup and set aside. Pour syrup into a frying pan and reduce until thick. Add pears and coat in syrup.
• To serve, pipe chocolate ganache onto plate. Arrange pears so that one pear half is standing up and one piece is lying down. Spoon syrup over the pears and sprinkle with some macadamia crumbs. Serve anglaise in a jug on the side.