- 8 pears
- 750ml of Ruby port
- 2 cups verjuice
- 2 cups sugar
- 8 cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 6 whole peppercorns
- 3cm fresh ginger, peeled, thinly sliced
dark chocolate, shaved, to garnish
Peel the pears and arrange in a pot so they fit snugly. Add the port, verjuice, sugar, cardamom pods, cinnamon, cloves, peppercorns and peeled fresh ginger. Cover the pears with a plate. Bring to the boil and simmer gently until they're just cooked. Let the pears cool in the liquid.
Refrigerate overnight, keeping the plate on top. Serve with vanilla icecream, and sprinkle shaved chocolate over the pears.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za