1 bottle aged Vernaccia di San Gimignano, Muscat, or sherry
Method
Squeeze the lemon juice into
a bowl of cold water, add the
pears and set aside.
Put all the remaining
ingredients plus a small glass of
water into a wide, deep pan
and bring to a gentle simmer.
Add the pears, cover with a
round piece of baking paper
and simmer for 30-35 minutes
until the pears are just soft
when pierced with a knife.
Serve immediately.
Recipes and photographs taken from Wild Figs and Fennel by Letitia Clark, photographs by Charlotte Bland (Hardie Grant, £30).
