Step 1: Peel the pears and set aside.

Step 2: Place the Sparkling Ruby Cabernet and sugar into a small pot, which is just big enough for the pears to fit in snugly.

Step 3: Place over a high heat and bring to the boil, then add he pears and reduce the heat to a gently simmer. Place a lid on the pot and allow to poach for 30 to 40 minutes or until the pears have cooked through and have taken on good colour.

Step 4: Remove the pears from the pot and set aside. Turn the heat up and reduce the Sparkling Ruby Cabernet to approximately ¼ cup, which will create a beautiful red syrup.

Step 5: Pour the syrup over the pears and allow to sit and come to room temperature.

Step 6: Sprinkle with the pistachio and serve with the Crème Fraiche on the side.