Lindsay’s Feast presents Autumn: Rosé Poached Pears
"I particularly like poaching my pears in the Mirabeau Etoile Provence Rosé." Lindsay Radcliff shares her Autumn Feast created for Mirabeau
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Ingredients
- 1 bottle of Mirabeau Etoile Provence Rosé (750ml)
- 100g caster sugar
- 4 pears, peeled, halved and cored
- a couple of bay leaves
- A sprig of thyme
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