Instructions: Pare the rind of the lemon.

Halve but dont peel or core the pears. Place wine 150ml cold water sugar cinnamon bay leaves and lemon rind in a non metallic pan.

Place on the simmering plate.

Once sugar has dissolved add pears cut side down.

Cover the pan bring to the boil and place on the floor of the simmering ovenfor 3/4 to 1 hour or until tender.

Remove pan from heat add blueberries and halved or quartered figs.

Cool in syrup cover and chill before serving.

Choose a large shallow enamelled or stainless steel pan. Cooking time depends on the pears ripeness. If using dried figs cook them with the pears. To give the pears a crimson glow use a full bodied red wine such as a french syrah ideally from the rhone valley australian shiraz or any red wine made from the cabernet sauvignon grape.

Serves 8

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