|Water||1⁄2 Liter (Use Generous Amount As Required)|
|Apricot glaze||3 Tablespoon|
|Apricot jam||6 Tablespoon|
|Lemon juice||1 Teaspoon (Leveled)|
|Toasted flaked almonds||2 Tablespoon (To Decorate)|
Make a syrup by dissolving the sugar in the water and boiling for several minutes.
Peel, halve and core the pears and poach very gently in the syrup for 20 to 30 minutes, until tender.
Meanwhile heat the apricot jam with the wine, then press through a strainer.
Add a little lemon juice to sharpen the flavour and if necessary a little of the poaching syrup to thin the sauce to a coating consistency.
Drain the pears, arrange in a serving dish, coat with the glaze and sprinkle with the almonds.