Instructions: Place the first 4 ingredients in a saucepan and slowly heat until the sugar dissolves.

Increase the beat and bubble away for about 5 minutes.

Meanwhile peel the pears leaving on the stalks.

Place them in the wine mixture and cover with a lid.

Cook for 10 minutes then turn them gently so the pears are winestained all over.

Continue cooking for 10 to 15 minutes until tender to the point of a knife.

Remove to a glass bowl and pour over the liquid.

Cool then serve with plenty of cream.

Another fullbodied red wine will do if you cannot find barolo. Be sure the pears are ripe but still firm recommend williams packhams triumph or comice conference can rather grainy.

Serves 6

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