Suzanne’s Poached Pears in Red Wine

Ingredients (Serves 4)

  • 3 tbls Suzanne’s Blackcurrant Dressing
  • 75g sugar
  • 150ml water
  • 300ml red wine
  • Juice of half a lemon
  • 1x 5 cm stick of cinnamon
  • 4 whole pears, peeled with stalks left on
  • Whipped cream, crème fraîche or yogurt, chopped pistachios to serve


  1. Make a syrup by placing the sugar, water, wine, Suzanne’s Blackcurrant Dressing, lemon juice and cinnamon in a pan and simmering for 2 minutes or until sugar is dissolved.
  2. Place pears upright in the syrup and place a saucer over to ensure syrup covers the fruit. Simmer gently for 20 minutes until the pears are just tender.
  3. Remove pears and place on a serving dish.
  4. Strain the syrup and return to pan. Boil until reduced and thickened to a light coating consistency and pour over the pears.
  5. Chill and serve with cream or crème fraîche flavoured with additional blackcurrant dressing, stirred in to give a ripple effect if you wish.
  6. Topped with chopped pistachios to serve.