John Torode served up a delicious poached pear with red wine and custard dessert for a festive treat on Saturday Kitchen.

The ingredients are: 6 pears peeled and cored from the bottom, 1 x 750ml bottle red wine, 100ml brandy, 70g caster sugar, 1 cinnamon stick, 2 vanilla pods, split in half lengthways, 2 star anise, 2 bay leaves, ½ lemon, strips of zest only and ½ orange, strips of zest only.

For the custard: 400ml full-fat milk, 400ml double cream, 1 vanilla pod, split in half lengthways, 6 medium free-range egg yolks, 100g caster sugar or vanilla sugar, 30g plain flour and 20g cornflour.