Every great meal needs an equally tantalising dessert to conclude the story, to add that memorable twist that makes it stick in your mind like your favourite novel. It is one thing to have an amazing entree accompanied by an extravagant main course but if you don’t get the desert right that is what everyone will remember, after going to all the trouble to get the first two just right putting in that little bit extra at the end is what gets people talking about your dinner party again and again. I had some friends over for civilised drinks and a few delicate morsels to satisfy the deep rumbling of their bellies. There was lovely garlic prawns on a bed of wild rice to start things off, followed by a delicious snapper fillet marinated in fresh herbs and roasted in the oven. The thing that had everyone commenting at the end of the evening was the port poached pear, which had been simmering away in the back ground filling the room with an aromatic aroma of the cinnamon, chilli and other spices used to flavour this ‘piece de resistance’. Served with a generous scoop of French vanilla ice cream and a drizzle of the reduced poaching liquid, (there were a few ice cream headaches from those that couldn’t shovel it in fast enough) the sweetness of the pear and ice cream is finished of sensationally with the afterthought of the chilli and spices in the sauce. 
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