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    Pears in Spiced Red Wine

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    Pears in Spiced Red Wine

    "It's definitely worth making this a day or two ahead, leaving the pears in their liquid, in the fridge, to absorb all its flavours. And if you do, you won't have to think about making pudding on Christmas Eve."

    • Preparation time: 30 minutes
    • Cooking time: 90 minutes to 120 minutes
    • Total time: 2 to 2.5 hours 60 minutes 60 minutes 30 minutes

    Serves: 6


    • 750ml robust red wine
    • 1 cinnamon stick
    • 3 cloves
    • A pinch grated nutmeg
    • 1 Strip pared orange zest
    • 2 tbsp redcurrant jelly
    • 200g brown sugar
    • 6 firm pears
    • 150ml thick double cream


    1. Preheat the oven to 150°/gas 2. 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, 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.)
    2. 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. Strain it over the pears, which should now look glossy and red. Serve with the thick cream in a jug.

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