Take 6 pears, peeled, cut in half lengthwise and cored and place in a large, shallow saucepan with ¾ bottle of red wine and ½ cup of granulated sugar. 

Using a little cheesecloth package (or ready-to-fill Japanese teabags) place a small handful of black peppercorns and cloves, a stick of cinnamon, a star anise, and a slice of lemon peel. Bring to a boil, and then reduce to a delicate simmer. Cover with parchment paper and cook till the pears become quite deep in colour (turn them over occasionally). This will take a couple of hours or so.

To serve: slice the pears and arrange on 6 plates. Drizzle over the sauce), and serve with some pistachio shortbread and a small scoop of clotted cream or creme fraiche.

This recipe can be prepared ahead of time. They keep quite well if stored in the refrigerator.