Pears and beetroots poached in gluhwein

Trim and wash 4 to 6 whole beetroots and place in a deep saucepan. Add enough water to just cover the beetroots. Bring to a boil and simmer until the beetroots start to soften. Remove and rinse carefully under cool running water. Carefully remove the skin of the beetroots and rinse again.
Using a vegetable peeler, remove some of the outer skins of 4 to 6 pears. Empty a bottle of gluhwein into a large saucepan. Add the pears and beetroots and bring to a boil.
Turn down the heat and simmer until the pears start to soften. Remove from the heat and slice through some of the pears and beetroots.
Add pomegranate rubies and serve warm for breakfast, as a dessert, or as a soup with melting Brie and warm crusty bread on the side.
Alternatively, remove all the stalks and pips from the pears and beetroots, and purée in a blender. Serve as a warm soup or drink garnished with pomegranate rubies.

Cook’s tip: For a little indulgence, add a dollop of cream.