red wine reduction

serves 2 generously

1 pear, roughly chopped

2 cloves of garlic, crushed

375ml (13fl oz/1⅔ cups) vegan red wine

1 tablespoon demerara sugar

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon whole black peppercorns

There are few things in life as luxurious as a red wine reduction. Rich, deep, and smooth, this elegant sauce is best served with a Sunday lunch, or with mashed potatoes and vegan sausages.

Add the pear and garlic to a large saucepan along with the wine, sugar, bay leaf, thyme, rosemary, and peppercorns.

Bring to the boil over a high heat, then reduce to a low simmer. Cook for 12–13 minutes until the wine has reduced down by more than half.

Strain through a sieve into a serving jug, discarding the other ingredients.