PHOTOGRAPH: DANA GALLAGHER; STYLING: PAMELA DUNCAN SILVER; ADDITIONAL INPUTS: RADHIKA BHATIA

1

THE SAUCE

Heat % cup each of

sugar, water, red w ine,

a

cinnam on stick,

a slit

vanilla pod,

2

flo w ers

sta r anise

and few

cloves

in a pan, until sugar

melts. Bring to boil and

continue for 5 minutes.

2

THE FRUIT

Core and slice

6

p ea rs

(Bartlett or

babugosha)

with stalks

on. Place in syrup. Cover;

simmer for 15 minutes

until translucent, but not

mushy. Discard spices

and place pears in dish.

3

THE SWEET

Mix 2 tsp

cornflour

with a little

w ater.

Add

to syrup, bring to boil,

stir. Simmer, stirring for

1 minute until clear. Cool;

spoon over pears; chill,

and serve them with

w hipped cream .

FRESH FROM YOUR KITCHEN

PICK OF THE SEASON

Get creative with fruit this

winter. Enjoy pears as a tasty

and spicy dessert in the cold

weather. Here’s how.

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