Name: Pears in red wine sauce
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 pears peeled; 500.00 ml wine red; 250.00 ml sugar; 10.00 cm lemon rind stripped; 1.00 cinnamon stick; 3.00 cloves whole; 15.00 ml cornflour; 250.00 ml cream fresh, chilled; 15.00 ml icing sugar; 5.00 ml vanilla essence; 250.00 ml yoghurt plain

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Ingredients (11)

6.00	pears — peeled
500.00 ml	wine — red
250.00 ml	sugar
10.00 cm	lemon rind — stripped
1.00	cinnamon — stick
3.00	cloves — whole
15.00 ml	cornflour

YOGHURT AND CREAM MIXTURE

250.00 ml	cream — fresh, chilled
15.00 ml	icing sugar
5.00 ml	vanilla — essence
250.00 ml	yoghurt — plain

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Method:

Core the pears, but leave stems intact.
Heat the wine, sugar, rind, cinnamon and cloves together and stir until the sugar has dissolved.
Bring to the boil and place the pears in the boiling syrup. Reduce the heat slightly and simmer for 30 to 45 minutes until tender and done. Remove the pears and whole spices from the syrup with a slotted spoon and set aside.
Blend the comflour with a little water and stir into the syrup. Bring to the boil and cook until glossy.
Pour over the pears and cool.
Just before serving, whip the cream until stiff and fold in the icing sugar and vanilla essence. Stir in the plain yoghurt and spoon a little of the mixture into the bottom of each dessert bowl or plate. Place a pear on top and drizzle a little of the syrup over the fruit. (Heat the syrup slightly if too thick.)
Garnish with fresh mint leaves and serve.