Pears in Gaillac doux

• pears↗6

  Williams are best, ripe or nearly ripe

• sweet white wine↗300ml ml
• golden caster sugar↗175g g
• vanilla↗1

  pod, split in half

Step-by-step instructions

1. 1

   Peel and halve the pears. Spoon out and discard the core (try to keep the stems intact). Put the wine in a pan with the sugar and vanilla, and bring to the boil. Slide in the pears and top up with water just to cover. Simmer for 10-15 mins until tender. Test with a skewer, then carry on until they are fully tender - they can be rubbery if under-ripe and undercooked. Leave to cool in the pan, covered in the wine syrup.

2. 2

   An hour or so before serving, slice the pears and fan out or put the halves in a serving dish with the vanilla pod. Reduce the syrup to about 300ml, then pour over the pears and leave to cool, or cool the syrup and then drizzle over the pears.