Comice Pears in Spicy Red Wine

READY IN: 2hrs
YIELD: 6 pears




  • Preheat the oven to 150°C/gas
  • Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 1½-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.)
  • To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red.
  • Serve with the clotted cream or the orange zest flavoured Crème Fraiche.