Poached Pears in Wine - an elegant dessert
This is one of my favourite recipes which I’ve adapted from the standard poached pear recipe.
Take 6 pears, peeled, cut in half lengthwise and cored and place in a large saucepan with 3/4 bottle of red wine, 1/2 cup of granulated sugar. Using a little cheesecloth packagae (or I like to use these fabulous do-it-yourself teabags which you can either find in Japanese food shops or health food shops) place a small handful of black peppercorns and cloves, a stick of cinnamon, and a slice of lemon peel. Bring to a boil, and then reduce to a delicate simmer. Cover with parchment paper and cook till the pears become quite deep in colour (turn them over occasionally). This can take a couple of hours at least.
To serve: slice the pears and arrange on 6 plates. Drizzle over the sauce (reduce first if a tad too liquid), and serve with some pistachio shortbread and a small scoop of clotted cream or creme fraiche.
This recipe can be prepared ahead of time. They keep quite well if stored in the refrigerator.
