Pears poached in red wine

OK, presentation has never been a strong point of mine, but what these pears lack in presentation, they more than make up for in flavour.

There's no need for an ingredients list here, it's so simple. Other recipes add cinamon and other spices, then require you to strain and reduce the sauce. I prefer the lazy way!

Peel and halve the pears, scoop and cut out the core and stem, then place in an open cooking dish. sprinke with sugar to taste (I don't use too much), pour red wine into the scooped-out-core and allow to overflow into the dish. Add a little water, maybe half the quantity of wine.

Place in the oven on medium heat and leave until the pears are soft, and the wine / sugar / pear juice has started to thicken a little, but not dried out.

I like to serve them this way up, with the sauce poured into the middles.

I've been making these recently using last year's home-made elderberry wine; the result is heavenly.