Peel the pears. In one saucepan place the white wine, 325g caster sugar and 1 cinnamon stick. In a separate saucepan, place the red wine, 325g caster sugar and 1 cinnamon stick. Bring both saucepans to the boil.
Add 2 whole, peeled pears to the red wine syrup and 2 whole peeled pears to the white wine syrup.
Bring to the boil again and lightly poach until pears are soft to the touch. Leave to cool and marinate in the syrup overnight.
Preheat the oven to 200°C, Gas Mark 6.
In a bowl, lightly whip the fresh goat’s cheese with 1 tbsp brown sugar and Armagnac. Chill until ready to use.
Place the bunch of grapes on a metal tray and sprinkle with the remaining brown sugar. Roast for 15 minutes.
To assemble, cut the whole pears into quarters and fan two quarters of the red wine poached pear and two quarters of a white wine poached pear onto a dessert plate, alternating each.
Take a spoonful of the fresh goat’s cheese mixture and place in the centre Garnish with the grapes and serve.
2 tub Mild French goat’s cheese (Spreadable goat’s cheese) 4 pears 2 cinnamon sticks 500ml white wine 500ml red wine 650g caster sugar 25ml Armagnac 1 bunch seedless white grapes 2 tbsp brown sugar
If you prefer use only one type of wine. You can also use ready made poached pears from the supermarkets. Replace Armagnac with any brandy.
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