"When is it officially time to switch desserts from ice creams and fruit salads to sticky toffee pudding? Is it time yet to put the wood burner on? No? Ok, so how about something of a “hybrid dessert”? Something that combines autumnal and/or wintery flavours with a lovely scoop of summery ice cream? And of course it shouldn’t be too heavy just yet. This is where a pear poached in spiced red wine and served with vanilla ice cream is the perfect combination. Full of flavour, not too heavy and offset nicely by the ice cream."
Put all the ingredients into a saucepan that will snuggly fit the four pears. Zest the lemon and orange and add to the saucepan.
Squeeze the juice from the lemon and orange and add.
Stir the ingredients until they’re combined, then, peel the pears leaving the stalk intact then carefully cut a flat bit off the bottom of each pear so that they can stand up. Add them to the saucepan and bring to the boil.
Reduce the heat, cover and simmer for around 1 hour until the pears are slightly softened then urn the pears carefully whilst cooking to ensure they’re covered on all sides.
Once done, carefully remove the pears and bring the liquid to a slow boil for 5-10 minutes and reduce to a syrup.
To serve, cover the pears with the syrup and serve with some vanilla ice cream.