Poires au vin rouge

• 1 stick cinnamon
• Pinch of black pepper
• 1–2 cloves
• 2

Tie the spices into a little muslin bag and put with the pears into a stainless-steel or enamel saucepan. Cover with red wine. Bring to the boil, then turn down the heat and leave to simmer for 20 minutes or until the pears have taken on the colour and flavour of the wine.

Allow to cool. Remove the muslin spice bag and put the pears into a glass jar. Cover with wine and sterilise at 185