Mix one tablespoon of arrowroot with two tablespoons of red wine and leave aside.

Put the remaining wine in a saucepan along with the sugar, cinnamon, cloves, orange and lemon zest.

Simmer until the sugar has dissolved.

Take your pears and peel them gently, leaving the stalks on.

Place the pears in the saucepan of wine and flavourings, put a lid on the pan and gently poach them for about twenty minutes or until they are tender.

Remove the pears using a slotted spoon and place in a deep serving dish or in individual dishes as I prefer.

Strain the red wine through a sieve to remove the cinnamon stick, zest and cloves.

Pour the wine back into the saucepan, give your arrowroot a stir and add it to the red wine.

Stir the mixture over a low heat until it thickens.

Pour the sauce over each pear and leave to go cold.

You can serve your pears in red wine with a little fresh cream or crème fraiche, but they can be served just as they are, either way they are a sheer delight.