At a recent dinner party, I ate this delicious, unusual dessert, and I was amazed at how easy it is to make.
a standard bottle of red wine
100gms of sugar
a cinnamon stick
Peel the pears – but leave the stalks on!
Cut a little away from the bottom of the pear, to help it sit up by itself.
Place the pears stalks up in a snug fitting pot or slow cooker.
Cove the pears with red wine, add the sugar and cinnamon.
Slow, slow cook for at least an hour, until the pears are so soft that you can carve the flesh with a spoon.
Serve with plenty of the sweet juices, and top with a dob of cream, or as above, with some yogurt.
Alternatives are that after the pears are cooked, you can marinate the pears in the cooling wine sauce overnight to increase the red colour, before re-warming to serve. To add more zing to the wine, you can also add orange rind, cloves, and /or vanilla.
(The alcohol in the wine is all dissipated by the heat of the cooking.)