Pears,prunes,and oranges cooked in red wine and spices.
100g raisins 4 teaspoons black peppercorns
6 lge prunes (stoned) pinch of grated nutmeg
1 lemon 1 cinnamon stick
3 oranges 1 teaspoon coriander seeds
6 firm,ripe pears with stems 1 clove
600mls full bodied red wine 2 bay leaves
175g sugar 1 tablespoon finely chopped fresh ginger
Place raisins + prunes in bowl, pour over boiling water leave for 1-2 hours. Using a potato peeler, pare 2 lge strips of rind from the lemon and 1 of the oranges, then squeeze the juice from the lemon and orange. Finely grate the rind from one of the remaining oranges then peel and thinly slice them both; reserve the grated rind and orange slices.
Peel the pears and place stem up in a saucepan that they just fit. Add the wine,sugar, spices, bay leaves, strips of orange and lemon rind and the lemon and orange juices. Bring to the boil then cover, using a dome of foil if necessary to avoid crushing the pear stems, simmer gently for ten mins. Drain the prunes and raisins, add to the saucepan and simmer for a further 15mins. Add the reserved orange slices turn off the heat and leave the fruit to cool in the poaching liquid.
Transfer the prunes and rasins to a glass or china serving bowl and place the pears, stem up, on top. Put the orange slices round the edge.
Boil the poaching liquid over a high heat until syrupy. Add the reserved grated orange rind and the ginger; Check the taste and add more ginger if needed. Discard the peppercorns, cinnamon, clove, orange and lemon rind. Leave the syrup to cool then pour, with the bay leaves over the fruit.
This recipe is usually served cold but I have tried it when still warm. Served with warm madelines it's a real winter treat.