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C and I were recently invited to our neighbor’s for an amazing multi-course Northern Italian dinner. Dessert needed to be simple and light so none of us would pass out at the table. Enter my new favorite.

Poached pears are often thought of as labor intensive or difficult. Not so! These little gems are delicious after 4-5 hours of soaking.

8 Pears, halved, peeled and cored
1 lemon, juice of
1 bottle white wine
1 bottle red wine
1/2 cinnamon stick
4 cloves
1 c sugar
1 c water
1 tsp Honey
1 vanilla pod, halved

Method

1. Sprinkle the prepared pears with the lemon juice to prevent them from going brown.

2. Pour the white and red wines into two separate saucepans. Divide the remaining ingredients equally between each pan.

3. Put eight pear halves into each pan. Bring to the boil, then simmer briskly for15 minutes. Leave the pears to cool down in their cooking liquid, preferably overnight.

4. Drain the pears and set aside. Boil the two syrups separately until reduced. Pour into bowl and leave to cool.

5. When the syrups are cool, place some of each colour pear on serving plates and spoon the syrups over the top.