Poached pears in cinnamon and saffron
A healthy but delicious dessert that is a great end to any meal.
- 1 bottle good red wine
- 200g organic caster sugar
- 1 cinnamon stick
- Pinch of saffron
- 6 English pears, peeled – leave whole
Pour the red wine, sugar, cinnamon stick and saffron in to a heavy based saucepan. Bring to a light boil and drop in the pears.
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The pears should be tender all the way through when pierced with a cocktail stick
Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy.
We serve with homemade shortbread and clotted cream