Image courtesy of actden.com
*part of the sizzling staffordshire menu series*
Here we present another fruit dessert, with a rather enjoyable sweetness that is luxurious and enjoyment but ultimately quite healthy. Its quite warming in a winter sense, but is acceptable year round as a light dessert.
You will need (serves 4):
750ml bottle of red wine
4tbsp caster sugar
2 cinnamon sticks
4 cloves
2 slices of orange
1 stem ginger in syrup halved
4 ripe but firm pears
Pour the red wine and sugar into a saucepan with the orange slices, cinnamon stick, cloves and ginger. Slowly bring to a simmer stirring occasionally, and simmer gently for 20 minutes.
Peel the pears leaving on the stork and de core them pears using a teaspoon or a melon baller. Lower the pears into the wine, and place a piece of crumpled greaseproof paper with a small hole cut out of the centre on the top. This will help keep the pears submerged.
Poach the pears for about 20 minutes at a gentle simmer, and pierce with a cocktail stick or similar to test if soft all the way through.
Transfer the pears and liquor to a bowl and allow to cool. Cling film and refrigerate preferrably overnight, or until required.
Serve warm, either by reheating in a pan or even using a microwave, alongside a scoop of yoghurt sorbet.
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