John Pountney's Pears in red wine with Panacotta

The pears and panacotta make a great double act.


Serves 6 as an accompaniment

6 large ripe pears
1 bottle of a robust red wine
6 cloves
200 grams of sugar
zest of two oranges
Good grinding of coarse black pepper

Serves 6

1 litre of cream
2 vanilla pods
75 grams of sugar
2 and 1 half gelatin leaves


Peel and core the pears keeping whole. Bring wine, sugar, cloves, orange zest and black pepper to simmer in a pot. Add the pears, cover and cook gently until a knife passes easily through the pear. (Time will vary on the ripeness of the pears). Leave to cool in the hot syrup. Would make a great accompaniment with a panacotta.

For the panacotta:
Bring cream, vanilla and sugar to boil. Soak gelatin in cold water, add softened gelatin to hot cram and dissolve. Leave to cool and pass mixture through a fine sieve. Pour into 6 suitable moulds, leave to set in the fridge overnight.

To serve:
Dip the bottom of the moulds into hot water to loosen the panacotta and tip out onto a plate. Serve with the pears and some of the juice.