Pears in the red

Serves 6-8 (Start 1 day before serving) Desserts and puddings

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Method

The day before, put the sugar for the pears in the bottom of a pan (with a lid) that is just large enough to take the pears in one layer. Cut a thin slice from the base of each pear so they will stand upright. Carefully peel them, leaving the stalk intact. Position them on the sugar in the pan, then add the clove-studded mandarins, orange peel, orange juice and bay leaves.

Pour over the red wine and enough water to cover them. Cover with a large circle of scrunched up baking paper and a smaller lid or plate to keep the pears submerged. Half cover with the pan lid and simmer for around 40 minutes until cooked through and evenly red.

Remove from the heat, transfer the pears to a container and strain the liquid through a sieve set over a large bowl. Keep the pears in a cool place or the fridge ready for the next day.

Measure out 400ml of the cooking liquid for the syrup and 500ml for the accompanying mulled wine sorbet (see recipe, p126) and set aside.

To make the syrup, put the 400ml cooking liquid in a pan with the sugar and bring to the boil. Simmer until it is very syrupy so it will coat the pears. Leave to cool and put in the fridge, ready to coat the pears the next day.

Just before serving, allow the pears to come up to room temperature and pour the syrup over, to coat. Decorate the stem tips with silver leaf, if using, and serve with the mulled sorbet.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.