Comice Pears In Spicy Red Wine - cooking recipe

Ingredients

625 ml full-bodied red wine
125 ml port wine
1 cinnamon stick
3 cloves
1 pinch ground nutmeg
2 pieces thin orange zest
2 tablespoons red currant jelly
200 g brown sugar
6 pears
150 ml clotted cream or 150 ml creme fraiche

Preparation

Preheat the oven to 150\u00b0C/gas
Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 11/2-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.)
To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red.
Serve with the clotted cream or the orange zest flavoured Creme Fraiche.