Poached Pears in Austrlian Shiraz with Pastry Twirl

• 6 lbs. Bartlett Pears, firm-ripe, peeled but with stems inact - Produce
• 750 ml Australian Shiraz, or choice or red wine
• 1 Cup Sugar - Aisle 2
• 3/4 Cup Tawny Port
• Juice & Zest of 1 Lemon - Produce
• 1 lb Ginger, peeled & bruised - Produce
• 1 Sheet Puff Pastry - Freezers
• 3 Tbsp. Sugar - Bulk Aisle 5
• 1 Tsp. Simply Organic Ground Cinnamon - Aisle 2

Place pears in saucepan then pour over red wine, sugar, & port. Add juice & zet of lemon & ginger, then bring to boil. Simmer in red wine until pears are bright red & almost tender, about 20 minutes. Remove pears from liquid, then boil pear liquid until it has reduced and is syrupy. Return pears to syrup & allow mixture to cool until ready to serve. To make sugar twists, lay pastry on flat surface to brush with a little warm water. Sprinkle with sugar over top & press down to make sure it adheres a little. Slice pastry into strips, 1 cm thick. Pick up one strip & twist each end in opposite directions until the strip resmebles a rope. Carefully lay twists on baking sheet & bake at 220c. for 5-10 minutes or until golden brown and crispy. Remove from oven & cool. Serve pears warm or cool, accompanied by fresh clotted or thick cream.