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    Drinking ARA wine in New Zealand

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Find the perfect meal and the perfect wine for any occasion.

Ruby Roasted Pears

Don't be put off by the preparation for this dish as most of it you can do the night before. It eliminates any unwanted fuss when you are entertaining guests.

Get a printable version here.

This recipe is from the kitchen of renowned New Zealand chef, Annabel Langbein who has been ever so generous in allowing us to reproduce it here. You can also find it in her most recent book The Free Range Cook.



2 cups sugar

3 cups red wine (or use pomegranate juice)

2 cinnamon sticks

4 bay leaves

1 vanilla pod

6-8 just ripe pears, with stems intact


Choose a pot that will fit 6-8 pears sitting snugly upright in a single layer. Heat sugar, wine cinnamon sticks, bay leaves and vanilla pod, stirring until the sugar has dissolved.

Peel pears, leaving them whole with stalks intact.  Slice or peel the base of each pear so it will stand upright.  Place in the pot with the poaching liquid, arranging the pears so they are covered as much as possible by the syrup. Simmer gently for 30 minutes or until tender, turning occasionally.

Cool pears then place with their syrup in a covered container, cover and chill for at least 24 hours or up to 3 days.  Then turn them occasionally so that they colour evenly

Lift pears out of the syrup and arrange in a shallow baking dish. Place the syrup in a pot, bring to a rapid  boil and continue cooking until reduced by half – about 20 minutes. Remove bay leaves, cinnamon and vanilla pod

When you are ready to serve the pears, preheat oven to 220 degrees.  Base the pears liberally with syrup, ensuring they are well coated and roast for 12-15 minutes. Brush with more syrup as they come out of the oven. Place on serving plates, drizzle with a large spoonful of syrup and top with Crème Fraiche.


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