• 4 firm, ripe pears
  • 1 small lemon (cut into quarters)
  • 1 small orange (cut into quarters)
  • 250 g caster sugar
  • 500 ml red wine


  • Peel the pears, leaving the stalks in place and remove the cores.
  • Stand them upright in a pan that fits them comfortably and add the lemon, orange, sugar and wine.
  • Add a little water if the pears are not completely covered in liquid and bring to a simmer, then cook for 40-45 minutes until completely tender.
  • Remove from the heat and leave to cool in the liquid for at least 2 hours or the next day is best to allow the flavours to infuse.