Recipe sourced from Toowoomba Chronicle
2 cups Pfeiffer Rutherglen Topaque
1 ½ cups caster sugar
1 vanilla pod, split
1cm strip lemon zest
4-6 beurre bosc pears, peeled and cored
thick cream to serve
Combine the Topaque, sugar and 1 cup of water in a medium saucepan just wide enough to fit the pears. Stir over medium heat until the sugar dissolves. Add the vanilla pod, lemon zest and pears (if necessary add a little more water to cover pears). Cover with a piece of baking paper. Simmer for 20 minutes or until the pears are tender when pierced with a skewer.
Remove the pears with a slotted spoon and set aside. Continue to simmer the syrup for 20 minutes or until thickened. Allow to cool to room temperature.
Serve the pears at room temperature with the syrup and thick cream. Enjoy with a glass of Pfeiffer Late Harvest Muscadelle.