- Ready In:
- 2 liters water
- 1⁄2 cup sweet sherry
- 1 1⁄2 cups brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 beurre bosc pears, peeled and left whole
- cream, to serve
- Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.
- Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through.
- Allow pears to cool in the poaching liquid.
- Serve with cream.
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