Lockdown has been a complicated journey for most of us. I feel lucky to have been hibernating with my two most favourite people in the world: my (now) 1-year-old son and my gorgeous wife. One thing I have learned over the last 12 months is that there are times when you need to unbend. So, here we are at the beginning of year 2 of the pandemic and I decided to embrace a dessert with sugar – poached pears – NAUGHTY, but NICE.
2 poached pears
1 bottle red wine; I used a Beaujolais Nouveau – keep it fruity!
2 pears; not to big – they have to lay side-by-side in the pan
125g sugar
1 vanilla pod; split
1 wide strip of lemon rind – organic, unwaxed
1 cinnamon stick
5 cloves
A splash of lemon juice to taste
- Peel the pears.
- In a medium-sized saucepan, pour in the wine and add the sugar, spices and lemon rind.
- Gently heat the wine and stir to dissolve the sugar.
- Lower the pears side-by-side into the spiced wine mixture.
- Bring the liquid up to boil and then reduce to a simmer.
- Cook covered for about 1 hour, or until the pears are just soft. If the liquid does not completely cover the pears, be sure to turn them from time too time to ensure and even colouring.
- Once soft, remove the pears from the liquid.
- Bring the liquid to a boil and reduce by half to create a thick glossy syrup.
- Add lemon juice to taste.
- Place the pears onto serving plates and dress with the syrup.
The pears can be served with a dollop of yoghurt or cream (in for a penny!) and maybe a mint leaf 
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JAMx