Pears poached in rosé wine

PUBLISHED: 05:30 30 March 2015

Poached pears. Picture: DENISE BRADLEY

Poached pears. Picture: DENISE BRADLEY

Copyright: Archant 2015

Now is the perfect time to give a spring flavour to an autumn ingredient.

Now is the perfect time to give a spring flavour to an autumn ingredient. I have used a light Provencal rosé wine to add a touch of pink.

Serves six

6 firm pears (Comice or Conference)

Bottle rosé wine

250ml water

225g caster sugar

1 vanilla pod

1 Peel the pears leaving the stem on, cut a little off the base of the pear so it will stand. Poach the fruit in a pan with the rosé wine, water, sugar and vanilla pod, bringing to a boil then turn the heat down to a very gentle simmer until the pears are soft but still firm. Remove pan from the heat and let the pears cool in the liquor. In the Aga, I bring the pan to a boil then cover with a lid and stand it in the simmering oven.

Serve warm or at room temperature with a dollop of whipped cream, crème fraiche or Greek yoghurt.

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