Pear poached in Lingonberry

BJÖRNBÄR KOKTA PÄRON...Not often you get a recipe for lingonberry preserves, but I use this one and it is terrific. Sorry about the metric measurements, that's how it came.

4 pears (Comice or Conference)
300ml lingonberry preserve
1 cinnamon stick
6 cloves
100ml red wine
250ml water

Serves 4

Peel the pears and set aside. Put all the other ingredients in a pan and bring to the boil. Add the peeled pears and let them poach until soft – about 45 minutes. Leave to cool in the pan. Serve with cinnamon ice cream.

Comment: Can be prepared the day before and mellows overnight. Leave the stalks on the pears for best presentation. Ideally the pan should be the smallest possible to hold all the pears in a single layer. The original recipe said 300ml which is probably around 1lb jam, although a 12oz jar seems to work. Pears will need to be turned if not totally covered by liquid.

Recommended wine: Rosemount Estate Shiraz.

250ml milk
250ml whipping cream
1 cinnamon stick
125g sugar
5 eggs

Put the milk, cream, 75g of the sugar and the cinnamon into a pan and bring to the boil. Meanwhile whisk the eggs with the remaining sugar. When the milk mixture boils strain it into the egg mixture. Whisk until smooth and transfer to an ice-cream maker and freeze according to instructions.

Comment: Nice simple ice-cream, but I found that my (large) cinnamon stick did not give enough flavour so sprinkled in some ground cinnamon. Serve with Poached Pear (above)

Source of recipe: Ashley