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Dry white wine - 150 ml
Water - 150 ml
Ginger wine - 4 tbsp
granulated sugar - 100 gms
Cinnamon stick - 1
Firm cooking pears - 4-6
Almonds -4 tbsp (blanched almonds, toasted to garnish)


  • Put the wine, water and ginger wine in a pan with the sugar and cinnamon stick, then heat gently until the sugar has dissolved.
  • Meanwhile, peel the pears and cut the bottom level so that they will stand upright. Do not remove the stalks.
  • Stand the pears in the liquid in the pan and cook gently for about 20 minutes or until the pears are tender.
  • Transfer the pears to a shallow serving dish, then increase the heat and boil the liquid in the pan for about 3 minutes or until syrupy.
  • Discard the cinnamon stick, then pour the sauce over the pears in the dish.
  • Leave to cool, then chill in the refrigerator for at least eight hours, spooning the sauce over the pears from time to time.
  • Sprinkle with the almonds just before serving.
  • Serve chilled, with thin pouring cream.

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