Wine-poached pears

Peel the pears, cut them in half lengthwise, and remove the core with a small spoon.

In a high-sided pan, heat the sugar with 80 ml of water over medium heat. Cook until you get a golden brown caramel. Then carefully pour in all the white wine (the caramel may suddenly solidify, but it will dissolve again during cooking).

Add the cinnamon stick, star anise, and the prepared pears. Reduce the heat and poach the pears for 5–10 minutes until they are semi-soft (this depends on the type and ripeness of the pear). Remove from heat and let the pears rest in the spiced syrup for another 3–5 minutes. When serving, garnish with a teaspoon of cranberry jam.