Mulled pears

Place the wine, sugar, lemon rind and cinnamon stick in a large pan. Heat gently, stirring occasionally until the sugar has dissolved. Meanwhile, peel the pears, leaving the stalks on. Gently lower the pears into the hot liquid. Cover and simmer for 35-40 mins until tender, turning occasionally. Remove the pears with a slotted spoon. Blend the arrowroot to a paste with 15ml (1tbsp) cold water and stir into the poaching liquid. Simmer gently for a further 5 mins, stirring until syrupy. Serve the pears and syrup, warm or cold, with a dollop of thick cream.