A simple and healthy dessert, poached pears are often underrated. The pears can be poached in almost any liquid and with complementary flavours, but the most popular way is to cook them in red wine. A good pear is naturally sweet, so it's not necessary to add much sugar to the poaching liquid if you're serving the dessert warm. A cold version will need a few more spoonfuls of sugar to let the fruit shine. The best wine with poached pears need not be sweet - complexity is the key in the pairing. Chateau Rieussec Sauternes 1989, Sauternes, France Power, concentration and richness are words often associated with Sauternes. Chateau Rieussec has plenty of that but, more importantly, it's one of most complex and elegant Sauternes around. Although it has depth and power, it doesn't impose or confront. This is a perfect match for pears poached in sweetened riesling infused with saffron and ginger. The deep fruit notes of the wine are further warmed by the gingery tones, while the complex dry and fresh citrus fruits give brightness and contrast. The pear's texture soaks up much of the Sauternes' sweetness and they play together with the saffron's sweet flavours as well. Grated pistachio will complete the pairing with its richness and contrasting texture and colour. Available for HK$1,250 from Omtis (tel: 2333 0241) Royal Tokaji Szt. Tamas 1996 Six Puttonyos, Hungary Tokaji is one of the oldest wines around - 200-year-old bottles still make the occasional appearance at auction. There are two styles of this noble wine. The old style is brown and oxidised. It's rather like fish oil and sherry. The new style, such as this Royal Tokaji, is pure fruit essence, with marmalade, honey, dried fruit and some molasses for deep notes. It's the perfect match for pears poached in lemon syrup and cardamom. The lemon poaching liquid gives the pear roundness and the cardamom takes it in another direction in the same tone. A sprinkle of mixed citrus zest will liven up the wine and the pairing. Available for HK$950 from Rare and Fine Wines (tel: 2522 9797) Moet & Chandon Rose Imperial Champagne, Epernay, France Pears poached in champagne are a classic and elegant combination. The champagne's gentle fruitiness and yeastiness occupies the pear, while the acidity brings balance. This rose is the perfect pairing because it adds a good amount of contrasting red fruit to the pear's whiteness. The two contrasting flavours are linked with the sweet, vanilla-infused poaching liquid. The rose's gentle gases massage the pear and the red fruit lingers with the sunny pear taste. A splash of good vodka on the warm pear will add further richness to the drink. Available for HK$478 from Moet Hennessy Diageo (tel: 2976 1888)
