Gordon poaches his pears to perfection and soaks them in mulled wine for a festive take
To serve (optional)
Pour the red wine in to a medium saucepan and add the sugar, spices, orange slices and
stem ginger. Slowly bring to a simmer, stirring initially to dissolve the sugar. Simmer gently for 15–20 minutes to allow the aromatics to infuse their flavours into the wine.
Peel each pear, leaving the stalk on, and scoop out the core from the base with a melon baller. Gently lower the pears into the mulled wine. Rest a crumpled piece of greaseproof paper with a small hole cut out in the centre on top; this will help to keep the pears submerged in the liquid.
Poach the pears for 10–20 minutes, depending on ripeness. To test, pierce with a fine metal skewer – it should meet with little resistance. Transfer the pears and mulled wine to a large dish and leave to cool. Cover with cling film and refrigerate overnight to allow the flavours to develop.
Serve the pears warm, reheating them gently, or at room temperature, with a scoop of ice cream or pouring cream if you like.
© Gordon Ramsay, from Ramsay's Best Menus
Photographs © Con Poulos
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