Pears poached in red wine

With their striking deep-red colour and mellow spice-infused syrup, these poached pears make a sublime dessert. A good-quality, lighter-style red wine will give the best result.

SERVES 6

PREPARATION TIME 15 minutes (+ cooling)

COOKING TIME 1 hour 10 minutes–1 hour 25 minutes

750 ml (26 fl oz/3 cups) red wine

370 g (13 oz/1²/₃ cups) caster (superfine) sugar

2 cinnamon sticks

2 cm (¾ inch) piece ginger, peeled and thinly sliced

2 star anise

1 teaspoon whole cloves

6 firm, ripe beurre bosc pears

Mascarpone cheese or whipped cream, to serve

1 Combine the red wine, sugar and 750 ml (26 fl oz/3 cups) water in a large saucepan. Add the cinnamon sticks (pic 1). Place the ginger, star anise and cloves on a piece of muslin (cheesecloth) large enough to enclose them, then tie up with kitchen string to make a pouch. Add to the pan and bring to a simmer. Cover and reduce the heat to medium–low.

2 Meanwhile, peel the pears (pic 2)and then, working from the base and using a small teaspoon or melon baller, remove the cores, leaving the stems intact. Add the pears to the pan and top up with a little more water if necessary to just cover them. Gently place a small plate or saucer over the pears to keep them submerged (pic 3). Simmerthe pears gently over low heat for 45–60 minutes or until they are tender. (The cooking time will depend upon the ripeness of the pears.)

3 Use a slotted spoon to carefully transfer the pears to a large bowl or platter. Bring the cooking liquid to a simmer and simmer for 20 minutes or until reduced and slightly syrupy. Remove the spice pouch and the cinnamon sticks and discard. Set aside to cool. Serve the pears and syrup at room temperature with mascarpone or whipped cream.