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Stéphane Reynaud
6
Medium
1 hr 30
By Stéphane Reynaud
Published 2009
Preheat the oven to 180°C (350°F/Gas 4).
Put the Fleurie wine, honey, mixed spice and crème de cassis in a large saucepan and bring to the boil. Immerse the pears and shallot in the mixture, and cook