Ingredients:          1 bottle strong, good red wine, best shyraz     1 branch of cinnamon     4 cloves     1/2 teaspoon nutmeg powder     1/2 teaspoon ginger powder     8 whole black pepper corns     200g very fine sugar     Zest of 1/2 medium size orange     Zest of 1/2 medium size lemon     8 hard ripe pears, with the stem on

How to do:

    Use a cooking pan where you can place easily
    The 8 pears upright.
    Place the red wine and all ingredients into the pot.
    Peel the pears nicely from stem to the flower point,
    Leave the stems on.
    Place the pears stem up into the pot, (you can cut the
    Flower side a bit flat to give the pears a good stand).
    Bring the whole mixture to the boil, the simmer on low
    Heat with lid on for about 30 minutes,
    Till the pears are soft.
    Take out the pears, very careful, with a skimmer and
    Place onto desert dishes. They'll stay warm 15-20 minutes.
    Increase heat and cook the wine mixture down to
    About 50%, till a sirup consistency. Drain through a
    Sieve and poor juice over the pears.

    Serve warm or cold.
    Mascarpone cream mixed 50:50 with
    Fresh whipped cream and a bit of vanilla essence goes
    Very well with this delicious desert.
    Decorate with a mint leave.

    Or just use vanilla ice cream
    And decorate with crushed pistachios.
    Accomplish with a glass of Port or sweet Sherry and you
    Have a five star desert.