Poached Pears with Cinnamon and Orange Zest

Fruit poached in syrup, wine or other flavoured liquid makes an easy and versatile dessert. In autumn use pears and plums, in spring rhubarb and gooseberries, and in summer apricots, peaches and nectarines. When good fresh fruit is not available, try dried apricots, prunes and pears poached in a fragrant tea such as jasmine or rose congou.