pears in wine and cinnamonrating:
This is a recipe from River Café and is at least as delicious as it is easy to make. The key is to remember to put the pears in the marinade the day before you need them.
4 williams pears
300ml dry white wine
200g caster sugar
1 cinnamon stick
Peel pears, leaving a little bit of shiny red peel on each pear for decorative purposes. Cut each pear in half lengthways, remove core and cut each half into six. Put pears, wine and sugar in bowl, pressing the fruit into the marinade. Cover with clingfilm touching the surface of the wine and leave for 10 hours in the fridge.
Put wine, cinnamon and sugar into a thick-bottomed pan, bring to the boil and reduce by half to a thick syrup. Add the pears, reduce heat and cook for 10 minutes. Leave to cool.