The seasonal spice in this simple dessert delivers a spectacular taste sensation. There are many varieties of pear, and for this recipe you want to choose one that will remain firm when poached. The cooking time will vary, depending on the firmness of your pears, so after about 10 minutes of poaching it’s best to test them every few minutes; if you overcook them they will fall apart, and undercooked they will be too crisp. Test by sticking in a skewer to make sure the pear is just tender all the way through.

In a large saucepan (big enough to hold all of the pears), place all of the ingredients (except for the pears). Bring to the boil, and then reduce the heat and gently simmer for 10 minutes.

Meanwhile, slice the bottom off the pears slightly, to allow them to sit upright on a flat surface without tipping over. Then, using a melon baller, small knife or teaspoon, gently scoop the core out from the bottom of the pear. Finally, peel the pears, leaving the stems on.

Gently place the pears upright in the simmering liquid and poach for 10–15 minutes, depending on the firmness of the pears (test them after 10 minutes). Turn off the heat and leave them to cool in the liquid for 2 hours. This will soften the pears further and allow them to soak up all the flavours of the liquid.

After the pears have finished cooling to room temperature and soaking in the liquid, gently remove them and arrange on serving plates or in bowls. Serve with the Crème Anglaise, if desired.

Note: You can remove and discard all the flavourings (cinnamon stick, and peel and cloves) from the poaching liquid and keep the liquid (which can be chilled or frozen) for poaching more pears at a later date.