PorfyronPears in wine sauce
6 large, firm pears, peeled but with stem attached if wished
juice of ½ lemon
400 ml red wine
100 g sugar
75 g currants
1 vanilla bean, or some vanilla essence
a few cloves
Place the pears upright in a pan and sprinkle with lemon juice. Sprinkle the sugar and currants over top and pour over the red wine. Add vanilla and cloves, bring to a boil and allow the pears to simmer gently, covered, for 20 minutes. Serve with the currants and remaining wine sauce, and a dollop of whipped cream if wished.
