(Serves 6 to 8)

8 firm pears, peeled and cored
200 ml amontillado
Sprig or 2 of lavender (rosemary or sage can be substituted)
Honey to taste
Walnut halves or blanched almonds

Put all the ingredients in a saucepan and cook gently until the pears are tender. Transfer the fruit to a bowl. Add a little honey to the cooking juices, if you like, boil to reduce somewhat and then strain over the pears. Serve cold, sprinkled with lightly toasted walnuts or almonds; a glass of Emilin Moscatel de Lustau is the perfect accompaniment.