At its restaurants in Delhi, Bombay, Kolkata, and Gurgoan, Raasta, the Caribbean Lounge, spreads good vibes and serves up Caribbean cuisine and excellent cocktails accompanied by some great live music. For Diwali, their menu includes Gambas Al Ajilo, Jamaican Tandoori Chicken, and Raasta Mutton Seekh Wrap. Accompanying these is a delectable dessert and they have shared the recipe of this dish wuth us.

Red Wine Glazed Poached Pear

Ingredients

Imported pear 1
Red wine 100 ml
Water 200 ml
Sugar 75 gm
Cinnamon stick 1
Bay leaf 1

Method 
Make a poaching liquid with all ingredients except pears and ice cream. Once liquid starts simmering, peel pears and add to the liquid and poach for 25 mins or until knife goes through,then take it off the flame and leave it to cool,once at room temperature refrigerate after straining the liquid.  Next take some poaching liquid and reduce until it untill syrupy. Serve the refrigated pear along with the ice cream and syrup.