1 Pear peeled
150ml Red Wine
110g Castor Sugar
3cm Piece of Cinnamon
1. Heat the red wine and sugar until the sugar is fully dissolved and the mix just simmering. Add the rest of the ingredients.
2. Add the pear and poach gently for up to 20 minutes. Keep it in for longer if the pear is not just soft. Remove the
pear, Cardamom, Clove and Cinnamon from the liquor.
3. Reduce the poaching liquor until slightly thickened to form a sauce.
Both light and full bodies red wines can be used.
Choose ripe but firm pears
We like to serve this with a dollop of plain natural yogurt, balance out the richness very well.