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Mulled Pears Recipe
Serves 2 2 large William Pears, preferably organic First take each pear and cut a thin slice off the bottom so that they have a flat base; this will help them to stand up in the pan. Then peel them completely but do so lightly. Leave the stalk in tact as this will aid presentation. The ideal pan for this recipe holds a litre in volume. Prior to putting the pan on the stove place the pears in it and add the wine; fill it up just to the point where the stalks begin. Take the pears out and place the pan over a moderate heat and bring it to the boil. Meanwhile take each pear and stud it with 7-8 cloves. When the pan is at the boil carefully add the pears, splenda and star anise; reduce the heat and gently simmer for 40-45 minutes until the pears are soft. Then carefully remove the pears from the liquor and place them in a heatproof dish, cover in foil and set aside; keep warm. Next combine the water and arrowroot together in a cup. Then remove most of the liquor from the pan leaving about an inch in the bottom. Make sure that the star anise are still in the pan then add the arrowroot mixture and bring back to the boil. Lower the heat a touch and reduce the liquor by half until it's a syrup consistency and it coats the back of a spoon when you lift it out of the liquor. Meanwhile briefly uncover the pears and remove the cloves. When the liquor is ready pass it through a sieve; save the star anise for presentation. Then simply plate up the mulled pears and pour over the liquor, serve with some low-fat ice cream.
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