Pears poached in red wine with cinnamon
The pears will taste even better if you make this the day before serving.
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4 large pears, ripe but firm.
Half a lemon1 bottle (750 ml) red wine.
4 cinnamon sticks, snapped in half.
1/2 cup caster sugar.
Mascarpone to serve.
Peel the pears, leaving the stems on, and rub the outside with lemon. If they won't stand upright, trim the base to make it flat.
Pour the red wine into a deep pot. Add the cinnamon sticks and sugar and stir until the sugar is dissolved. Lay the pears down in the liquid and bring to the boil then simmer for 15-20 minutes, or until tender. Turn them every now and then so that they cook and colour evenly.
Serve cold with the syrup and a dollop of mascarpone.