Pears Poached in Red Wine

Recipe for: PEARS POACHED IN RED/ MARSALA WINE

Ingredients:

• 4-6 firm pears
• 750ml robust red wine (or sweet marsala)
• 1 cinnamon stick
• 3 cloves
• Pinch nutmeg
• 1 pared orange zest
• 2 tblsp redcurrant jelly (or 2oz/ 50g caster sugar if using marsala)
• 200g brown sugar
• 1 vanilla pod (if using marsala wine)

 Method:

1. preheat oven to 150C/ fan 130C
2. in a flameproof casserole(preferably one of the right size to take the pears standing upright – but see below), put all the ingredients except the pears & bring to a simmer
3. meanwhile peel the pears carefully, leaving the stalks intact
4. add the peeled pears to the poaching liquid
5. cover, then put into the oven for 1½ - 2 hours, depending on size & ripeness
6. when cooked, remove the pears with a slotted spoon to a warmed serving dish
7. put the casserole with the cooking liquor back onto the hotplate & reduce the liquid until it reaches a syrupy consistency
8. strain the liquid over the pears to make them look glossy

 What else you need to know:

1. serve hot from the oven, or after chilling in the fridge
2. serve with cream, crème fraiche or yoghurt
3. you can keep the pears whole, or as halves, depending on the effect you want to achieve