Events and Celebrations

  • 300 ml (½ pint) red wine
  • 150 ml (¼ pint) cassis
  • 2 cinnamon sticks
  • 2 strips lemon rind
  • 2 strips orange rind
  • 300 ml (½ pint) water
  • 6 firm, ripe pears, peeled
  • 150 g (5 oz) Greek yogurt
  • 2 tablespoons Greek honey
  • 1 teaspoon ground cinnamon

Place the wine, cassis, cinnamon sticks, citrus peel and measured water in a saucepan and bring to the boil. Add the pears, cover the pan and simmer gently for about 40 minutes until the pears are cooked through but not mushy.

Remove the pears with a slotted spoon and place in a serving dish. Bring the poaching liquid to a rolling boil and simmer until it is reduced by half and is thick and syrupy. Pour over the pears and leave to cool.

Combine the yogurt, honey and cinnamon and set aside to allow the flavours to develop. Serve the pears at room temperature with a spoonful of the cinnamon cream for each serving.

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