Pears Poached in Pinot Gris with Pohutukawa Honey and Ginger

· 4 well shaped, firm-but-ripe pears with stalks on- beurre bosc or comice

· 1 cup water

· 2 cups pinot gris (or wine of other choice)

· 4 heaped tbsp pohutukawa honey

· 2 slices fresh root ginger

· 8 pieces crystallised ginger

1. Choose a small diameter but tall heavy bottomed saucepan

2. Make syrup by bringing water, wine, honey and ginger to the boil then take off heat

3. Carefully peel pears, leaving stalks intact. Using a melon baler or peach stone pitter, carefully remove core from base

4. Trim so that pear will stand firmly vertical and place pears upright in syrup

5. Cover with saucepan lid and gently simmer for 15 minutes until pears are tender

6. Carefully lift pears to serving bowls

7. Remove root ginger then reduce syrup until thick and golden

8. Pour over pears, sprinkle with a little finely chopped crystallised ginger and serve with thick greek yoghurt or honey-sweetened whipped cream