Also known as Parkinson’s Warden, this is one of the oldest pear varieties in Britain, said to have been introduced by the Romans. It is strictly a cooking pear. Valued for being a long keeper, it can be harvested in November and will store until April.
However, not to keep a good thing waiting, I have poached these three plump fellows in Merlot, spiced with cloves, cinnamon and orange peel and enhanced with orange juice and vanilla extract.
I have left the fruit to soak up extra colour and flavour in the cooling juice for a few hours before continuing to simmer and reduce the liquid to a syrup.
The liquor has then been poured over the pears to pool around the orange-zesty cream cheese swirls.