Poached Pears with Orange and Pistachio Philly

• 2 cups red wine
• 2 cups water
• 3/4 cup caster sugar
• 2 x 5cm pieces orange rind
• 2 star anise
• 6 Beurre Bosc pears, peeled, halved and cored
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 100ml orange juice
• 1 tablespoon finely chopped pistachio nuts
• 2 teaspoons caster sugar
• 1 teaspoon finely grated orange rind
• extra pistachio nuts, for garnish

1. Bring the wine, water, sugar, orange rind and star anise to the boil, simmer for 5 minutes.
2. Add the pears, bring back to the boil, then simmer a further 20 minutes until tender.
3. Remove pears and cover.
4. Simmer the liquid until reduced by half.
5. Combine Philly*, orange juice, nuts, sugar and orange rind until smooth.
6. Serve with the pears that have been drizzled in the poaching liquid, and scatter with extra pistachios.

red wine, water, caster sugar, orange rind, anise, beurre, philadelphia, orange juice, pistachio nuts, caster sugar, orange rind, extra pistachio nuts

Taken from www.kraftrecipes.com/recipes/poached-pears-orange-pistachio-philly-103962.aspx (may not work)