Lyndey Milan's pear confit for cheese

METHOD

1. Peel the pears, leaving them whole, and place with remaining ingredients in a saucepan. The liquid should just cover the pears. If it doesn’t, add more water and wine. Simmer gently for up to 20 minutes, until tender. It is important to slow poach. Do not plunge the pears into boiling liquid and cook quickly or the flavour will not penetrate.
2. Remove the pears from the liquid with a slotted spoon, strain the syrup and return to the pan. Increase the heat and bring to the boil and reduce the syrup to a caramel consistency. Slice the pears and return to the syrup. Cool. Serve the confit with cheese.