Simon Rimmer served up delicious mulled wine roasted pears with baked custard fro the festive season on Sunday Brunch.

The ingredients are: 4 pears, peeled and halved, 50g soft dark brown sugar, 50g butter, 75ml bottled mulled red wine and 1 cinnamon stick.

For the custard: 75g sugar, 500ml double cream, 2 tsps vanilla paste and 6 yolks.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.