- 2 conference pears
- 40 ml. moscato wine
- 25 ml. water
- 50 gr.. brown sugar
- 1 teaspoon Szechuan peppercorns
- Add the moscato, water, brown sugar and Szechuan pepper to a saucepan. Bring to the boil and simmer for 5 minutes.
- Peel the pears and add them to the liquid. Lower the heat, cover and simmer for 15 to 20 minutes or until the pears are tender. Remove from heat and allow to cool in their juices. Keep refrigerated until ready to serve.