Annie Bell's Christmas Candle Rosé Jellies

First poach the pears: place the wine, liqueur, sugar and spices in a small saucepan and bring to the boil. Peel, quarter and core the pears and add them to the pan.

Poach until they are tender when pierced with a skewer – this can take anything from 5 to 20 minutes, depending on their ripeness. Place a couple of pear quarters in each of six small water glasses, about 200ml capacity. Cut the gelatine into strips, cover with cold water and soak for 5 minutes, then drain.

Measure 600ml of the poaching liquor into a measuring jug, straining it through a sieve. Pour half of this over the gelatine and stir until it dissolves, then return it to the jug. Pour this over the pear quarters, submerging them. Leave to cool, then cover with clingfilm and chill overnight.

Just before serving, insert a sliver of cinnamon stick into each jelly, to resemble a wick in a candle (discard the ‘wicks’ when eating).