3-4 medium Beurré Bosc pears (or Packham pears)
peeled, quartered and cored
1 cup water
1 cup red wine
½ cup sugar
strip of lemon rind
1 cinnamon stick
1 level tblspn arrowroot
¼ cup water, extra
Place water, wine and sugar in a large saucepan and stir over low heat until sugar is dissolved. Add lemon rind, cinnamon quill and pears. Increase heat and bring to the boil. Reduce heat and simmer for one hour, or until pears are tender (do not overcook them). Remove from heat. Using an egg slice or a slotted spoon transfer pears to a heatproof bowl. Remove lemon peel and cinnamon quill.
Mix arrowroot with extra water until smooth, then add to red wine mixture, stirring until smooth. Return to medium heat and stir until thickened. Pour over warm pears. Can be served with cream.
Serves 4