Ingredients
6 small pears
1 bottle of red wine
1 piece of cassia bark
3/4 cloves
170g granulated sugar
1tbsp corn flour
Side
1tsp vanilla paste
Mascarpone 100g
Yoghurt 50g
1tbsp caster sugar
Method
Place the sugar and wine into a 24cm Round Casserole with Skillet Lid and add the cassia bark and the cloves. Heat on the simmering plate to dissolve the sugar.
Peel the pears, making sure to leave the stalk intact. This provides a handle to lift the pears in and out of the pan.
Place the pears into the casserole and bring to the boil. Cover and place onto the floor of the roasting oven for 1 hour until the pears are tender. If the liquid does not cover the pears, turn them over after 30 minutes so they cook evenly.
When cooked remove the pears and cool.
Remove a thin slice from the base of the pears so they stand up on their own.
Stand the pears on a serving plate with a little red wine sauce poured over.
Place any remaining sauce in a jug to serve separately.
Sauce
Strain the wine left from the cooking of the pears, and place in an AGA 16cm Stainless Steel saucepan.
Add the corn flour and place on the simmering plate to thicken up, stirring well the mixture.
When ready place in the Delamere Portmeirion for AGA Sauce Boat.
Side
These are delicious accompanied with mascarpone and yoghurt mixed with 1 tbsp of sugar and 1 tsp of vanilla paste.
