This recipe is so easy that it’s hardly a recipe at all. I use tinned pears, because they’re cheaper and easy to tuck away at the back of a store cupboard, and serve them in a bowl with ice cream and a little grated dark chocolate.

Pears Poached in Spiced Red Wine with Dark Chocolate recipe by Jack Monroe. Photo Copyright Susan Bell.

Pears Poached in Spiced Red Wine with Dark Chocolate recipe by Jack Monroe. Photo Copyright Susan Bell.

Serves 4, from 46p each (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

1 x 400g tin of pear halves, 79p (79p/410g)
1 large glass of red wine, 92p (£2.75/750ml)
100g sugar, white or brown, 12p (£1.19/kg)
a scant 1⁄4 teaspoon of cinnamon, 1p (59p/34g)
dark chocolate, to serve, optional

Drain two-thirds of the juice from the pears and pour the remainder into a saucepan with the pear halves. Pour over the red wine, then add the sugar and cinnamon. Cover and poach for 15 minutes.

Remove the pears and set to one side. Bring the cooking liquid to the boil, uncovered, and boil vigorously until reduced by half.

Pop the pears into serving dishes, pour over the sauce, and grate the dark chocolate over the top.

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