- Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to the pan. Add half the blackberries and heat gently for 5 minutes until the sugar has dissolved.
- Crush the blackberries with a potato masher, press the syrup through a sieve and discard the blackberry seeds then return the syrup to the saucepan.
- Peel the pears leaving the stalks on then add to the blackberry wine with the cinnamon and cloves. Simmer gently for 10-15 minutes, turning the pears until evenly coloured.
- Lift the pears out of the wine and transfer to a bowl. Mix the cornflour with a little water in a cup until a smooth paste.
- Stir into the blackberry wine then bring to the boil, stirring until thickened and smooth. Pour the syrup over the pears then add the remaining blackberries and leave to cool.
- Serve with spoonfuls of amaretti cream. To make this break 25 g (1 oz.) crisp amaretti biscuits into small pieces with fingertips then fold into a 250 ml (8 fl oz.) carton of full fat crème fraiche.
Recipe from Seasonal Berries.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
The pears can be covered and left at room temperature for 2-3 hours or can be made the day before and chilled in the fridge
300 ml (½ pint) cheap red wine 200 ml (7 fl oz.) water 75 g (3 oz.) caster sugar 225 g (8 oz.) blackberries 6 pears 1 cinnamon stick, halved 6 cloves 1 tablespoon cornflour
Time: 15 minutes Serves: 6 Nutrition: n/a