- 4 ripe generous sized pears
- 3 cups grape juice
- 2 cups of port
Peel the pears, leaving the storks on.
Pour grape juice and port into a casserole dish or baking dish with a lid.
Place the pears in the dish – the liquid should ¾ cover them. Put the lid on.
Bake the pears in a 180°C moderate oven for approximately 3 hours.
Every hour change the position of the pears (lie them down on each side). The port and grape juice should grow thicker and evaporate.
Serve with a decorative mistletoe attached to the stork and some vegan ice cream. Serves 4.