Poires et Pruneaux au vin Rouge

• 24 dried prunes
• 150 g (5 oz) sultanas
• 8

Soak the prunes and sultanas in warm water for 1 hour. Peel the pears but leave the stalks on. Place the wine, sugar, orange zest, lemon juice and spices in a pan. Squeeze the juice from one of the oranges and add it to the pan. Add the pears and poach gently, covered, for 15 minutes. Add the drained prunes and sultanas and continue to cook, uncovered, until the pears and prunes are soft.