Festively plump and full of cheer...

As with most people, from December 24th, the Christmas glut began. Rich salmon en croute with buttery mashed potato and peas, followed by mince pies with clotted cream. The inevitable, endless hoard of food on Christmas day, led to the left over ham within a bird within a bird within a layer of stuffing and a trio of desserts on boxing day.

Now, the simple thought of such things could see my trouser buttons flying off at tremendous speed, the likes of which I could take someone's eye out with!

A roast dinner followed yesterday, more food on top of food- roast Beef with all the trimmings, but hey, I'm not complaining! I decided to throw together a simple dessert from the pears I didn't use on Christmas day, my recipe is as follows:

Pears Poached in Mulled Wine
4x Firm Pears (peeled)
1x Bottle Red Wine
225g Caster Sugar
1x Teaspoon Cinnamon
1x Teaspoon Ground Nutmeg
1x Teaspoon Mixed Spice
4x Whole Cloves

1. Place the wine, sugar and spices in a saucepan. Stir until mixed.
2. Place the pears in the pan and bring to the boil.
3. Lower the heat, and place the lid on the pan, allowing the pears to simmer for 30 minutes.
4. Remove the poached pears and allow them to cool.
5. Continue to heat the wine until it reaches a syrupy consistency. Allow this to cool.
6. Serve the pears whole drizzled in the syrup with a good dollop of Clotted Cream!

After the rich, heavy foods associated with Christmas, this makes a nice, refreshing alternative (unfortunately, it doesn't count as one of your five a day!) And the great thing is, not only can they be made up to two days in advance, the texture and delicately spiced flavours are a nice change from the heavily alcohol lagged brandy butter injected fodder of the festive period!