Pears Poached in Red Wine with Ginger Semifreddo

Pears look beautiful poached in red wine, as their pale flesh takes up the colour so well. I like to use large corella pears for this dish – they have a great texture and are just the right size for one per person. If they aren’t available, use firm pears that weigh around 150 g each. Another remnant of the Arabic influence in Sardinia, ginger is most commonly used in the south of the island. You’ll need to start this recipe a day ahead to give the semifreddo time to set.