large frying pan
2 beurre bosc pears
2 cups red wine (I like Pinot Noir) cream or good vanilla ice cream raw honey
1 cup water
Light your fire and let it burn down until you obtain a low heat. Drop the pears into the coals of the fire and leave for 20–30 minutes – they will become nice and charred. Pull them out of the fire and allow to cool for about 10 minutes before peeling off the skin. When doing this, be careful not to take any of that lovely caramelised layer away from the fruit. Set aside.
Place your large frying pan in the coals of the fire, add the strawberries, stalks and all, and cook for about 5 minutes. Pour in the red wine and 1 cup water (I use sea water as it adds a nice salty flavour) and cook for 5–10 minutes or until reduced and thickened 73 slightly. Add the sliced pears and toss around so they get coated in the sauce. Serve hot with cream or ice cream (if you have the means to keep it frozen) and a drizzle of honey.
Recipe: Sarah Glover