1. Peel the pears but do not core them. Drop them into a bowl of water to which you have added some lemon juice until they are all prepared, to prevent them from going brown.

2. In a pan large enough to hold the pears upright in a single layer, combine the sugar with 150ml/5 fl. oz. water, the spices and orange zest. Bring to the boil, stirring until the sugar has dissolved then add the pears, cover and simmer for 15 minutes.

3. Add all but 60ml/2 fl.oz. of the red wine and continue cooking, uncovered, over a low heat for 15-30 minutes, or until the pears are tender but not disintegrating.

4. Transfer the pears with a slotted spoon to a serving dish. Reduce the cooking liquid to the consistency of a light syrup by boiling rapidly uncovered. Stir in the remaining wine and colour the syrup a pale pink or deep, rich red with the food colouring if wished. Spoon the syrup over the pears several times to glaze them.

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