Spicy baked pears in wine
I’m not really a pear lover, but when it’s baked, I cannot resist. Combine spices, wine and pears and you have a winner.

Serves 4 – 6

6 fresh, firm pears
300 ml dry red wine
250 ml (200 g) sugar
1 stick cinnamon
1 ml ground cloves
3 slices lemon or orange
45 ml butter or margarine
10 ml cornflour (optional)

1. Peel the pears, but do not remove the stalks. Cut out the core. Cut a deep cross in the bottom of each pear to allow the flavour to penetrate.
2. Heat the wine, sugar, cinnamon, cloves and citrus slices until the sugar has dissolved. Add the butter and melt.
3. Stand the pears upright in an ovenproof dish and pour the wine mixture over. Bake in a preheated oven at 160 °C for about 45 minutes. Remove.
4. If preferred, mix the cornflour with a little water and thicken the sauce in a heavy-based saucepan. Serve the pears hot with the wine sauce.