| 1 |
Remove the zest from the orange with a potato-peeler and shred it as finely as hairs. |
| 2 |
Make a syrup from the wine, sugar, cloves and zest by slowly bringing them to the boil and stirring to ensure that all the sugar is dissolved. |
| 3 |
Peel the pears and either leave them whole with the stalks still on or quarter them and take out the core; whichever method you choose, select a dish just large enough to pack the pears in. Strain the syrup over them-if they are well packed into the dish, they should be completely covered. |
| 4 |
Cook in the oven at 200C/400F/gas mark 6 until the pears are tender. |
| 5 |
Serve either hot or chilled. |
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