This recipe is so easy that it’s hardly a recipe at all. I use tinned pears, because they’re cheaper and easy to tuck away at the back of a store cupboard, and serve them in a bowl with ice cream and a little grated dark chocolate.
Serves 4
1 x 400g tin of pear halves
1 large glass of red wine
100g sugar, white or brown
a scant 1⁄4 teaspoon of cinnamon (or a cinnamon stick each for presentation if you’re feeling fancy…)
dark chocolate, to serve
Drain two-thirds of the juice from the pears and pour the remainder into a saucepan with the pear halves. Pour over the red wine, then add the sugar and cinnamon. Cover and poach for 15 minutes.
Remove the pears and set to one side. Bring the cooking liquid to the boil, uncovered, and boil vigorously until reduced by half.
Pop the pears into serving dishes, pour over the sauce, and grate the dark chocolate over the top.
Recipe from ‘A Year In 120 Recipes’ by Jack Monroe.
Photography by Susan Bell.
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